Thursday, 19 September 2013

The Rice Pot Version of Fried Beehoon with Chayote, Minced Chicken & Salted Duck Egg


1. 500gm of minced chicken (seasoned with sea-salt and sunflower oil)
2. 2 medium sized chayote (skin peeled and sliced into long, thin strips)
3. 1/2 bulb of garlic (sliced into thin slices)
4. Shallots (sliced into thin slices)
5. 500gm beehoon (Soak in a bowl of water to soften. Once beehoon is softened, drain water away and set aside.)
6. 1 salted duck egg
7. Sunflower oil
8. Sea-salt
9. 1/4 cup of filtered water


1. Pour 2 tablespoons of sunflower oil into the already heated rice pot.

2. Add the garlic and shallots and fry until they turn slightly brown.

3. Add the minced chicken and cook until it is about 85% cooked.

4. Break the minced chicken into tiny pieces and add the chayote.

5. Close the lid for about 10 minutes until chayote is softened.

6. Mix chayote and minced chicken together.

7. Add the softened beehoon and 1/4 cup of filtered water.

8. Add some sea-salt and break the salted duck egg over the beehoon.

9. Mix and fry everything until egg is cooked.

10. Scoop up onto serving plate and serve warm.

Bon appétit!


1. Beehoon is also known as vermicelli or vermicelli noodles or rice noodles.

2. Here is the link to my post on how to make home-made salted duck eggs. Click on HOME-MADE SALTED DUCK EGGS.

3. If you want to just have stir fried minced chicken and chayote, here's the link to my post. Click on STIR FRIED CHAYOTE & MINCED CHICKEN.

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