Ingredient
2 tbsp corn oil
50gm diced onions
100gm diced chicken
80gm diced carrots
1 tsp chopped fresh rosemary
1 tbsp worcestershire sauce
80gm grated cheddar cheeseCake Batter Mixture:
3 eggs
60gm soy milk
100gm corn oil
50gm sugar
1/2 tsp salt
1/2 tsp pepper
180gm plain flour
2 tsp double-action baking powder
1 tsp baking sodaMethod
Marinate diced chicken with worcestershire sauce for 15mins. Heat up 2 tbsp oil in pan, add onion and fry till soften. Add carrot & rosemary and stir fry for 2 mins. Add in chicken and mix evenly. Fry till fragrant and cooked. Set aside to cool down.
Combine eggs, soy milk, corn oil, sugar, salt & pepper in a mixing bowl. Using a handwhisk, mix till sugar dissolves.
Sift in flour and baking powder and fold till batter formed.
Stir in cooked chicken mixture & cheese and mix till combined.
Pour batter into a lined 7" square cake pan and steamed over boiling for 60mins. Cool completely before slicing. Stored in air-tight container and chill. Best consumed within 3 day.
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