Serving Size: 3 persons
Minced Meat
2 red chill padi, chopped
1 tbsp chopped spring onion, chopped 1 tbsp chopped celery
2 onions, peeled and chopped
2 tbsp chopped garlic
1 tbsp chopped ginger 2 tbsp bean paste 250g minced chicken meat

Clams
500g clams, washed
250g cabbage, shredded
1 carrot, peeled and shredded
300g meehoon, soaked for 10 minutes and drained well

Seasoning
1 ½ tbsp oyster sauce
2 tbsp light soy sauce
½ tsp dark soy sauce
1 tsp sesame oil
1 tbsp sugar
⅑ tsp ground black pepper
220g water

For Garnishing
Some local celery, red chillies and fried sliced shallot

Step 1:
Heat up 1 tbsp oil in So Matcha Deep Frypan and saute till fragrant

Step 2:
Add in minced chicken meat, stir-fry till well cooked.

Step 3:
Add in clams.

Step 4:
Add in the remaining ingredients. stir well, cover with lid.

Step 5:
Simmer for 1 minute at medium heat.

Step 6:
Open the lid, add in meehoon.

Step 7:
Add in seasoning.

Step 8:
Cook for 5 minutes at medium heat.

Step 9:
Open the lid and mix well.

Step 10:
Remove from heat.

Step 11:
Sprinkle with garnishing and serve.