A novel twist from making the good ole Mee Siam, try stir-frying chicken in the tangy sweet-sour tamarind gravy instead. Simple Shop Now INGREDIENTS Mee Siam Chicken (Serves 2-3) 15 g Cooking Oil 200 g Chicken Leg, boneless (cut into cubes, approx. 2cm x 2cm) 20 g Red Onion (cut into cubes, approx. 2cm x 2cm) 30 g Red Capsicum (cut into cubes, approx. 2cm x 2cm) 1 pack Prima Taste Mee Siam Goreng Paste 30 g Water 15 g Ku Chye (Strips, approx. 4 cm length) 1 no Calamansi Steps 1. Heat up a wok or pan with cooking oil on medium high heat. Add chicken meat and fry for approx. 2 mins.2. Add in red onion and capsicum and fry for 30 secs. Pour in Prima Taste Mee Siam Goreng Paste. Mix well and stir-fry for another 30 secs.3. Pour the water around the wok or pan, mix well. Fry for 1 min and add in the ku chye.4. Fry till sauce is shiny and chicken is well-coated. Squeeze the juice of 1 calamansi onto the dish.5. Serve immediately.6. For a spicier dish, you may add cut chilli padi as desired.
