MARK’S SINGAPORE SINGING CHICKEN RECIPE
• 6 ounces of rice vermicelli
• 1 pound of chicken breasts
• 4 Tablespoons of cooking oil
• 1 cup of cubed, raw potatoes
• 2 medium onions, finely sliced
• 2 teaspoons of garlic, finely chopped
• 2 Tablespoons of Soy Sauce
• ½ cup of water
• ¼ teaspoon of black pepper
• 3 Tablespoons of sugar
• 1 Tablespoon of sweet Singapore chili sauce
• salt to taste
Soak the rice vermicelli in hot water for 5 minutes. Drain. Cook the cubed,
raw potatoes for 2 minutes in the hot cooking oil, then in medium heat until
browned. Set aside. Add the sliced onions and garlic and cook for 2 minutes. Cut up the chicken breasts into bite-sized pieces and stir-fry for about 5
minutes. Add the vermicelli and half of the Soy Sauce and water. Stir in the
potatoes. Add the black pepper, sugar and Singapore Chili Sauce. Serves
approximately 4.