Chicken Lyoner and Mushroom with Chee Cheong Fun

4 servings


  1.  Combine chee cheong fun ingredients to form batter. Set aside for few mins.
  2. Prepare filling: Heat some shallot oil. Fry Kelly’s Chicken Lyoner until fragrant. Add mushrooms and toss well. Add some water and mix well.
  3. Prepare sauce: Stir mix all ingredients in a sauce pan until sugar dissolves. Set aside.
  4. In a heated non-stick pan, add a ladle of batter. Swirl the pan to spread out batter thinly. Cover and cook for few mins until set.
  5. Sprinkle some filling. Cover and cook for 2 mins over low heat. Use a spatula to make a roll. Transfer on a plate. Repeat with remaining batter until used up.
  6. Drizzle with Sauce. Garnish and serve.

This recipe is suitable for:


For Batter

  • 125 g                  Rice Flour
  • 40 g                   Tapioca Flour
  • 15 g                    Cornstarch
  • 1/2 tsp                Salt
  • 25 ml                 Oil

For Filling

  • Some                 Shallot Oil
  • 200 g                Kelly’s Chicken Lyoner (slice)
  • 100 g                 Fresh Shiitake Mushrooms (slice)
  • Some                 Water

For Sauce

  • 4 tbsp                Light Soy Sauce
  • 1 tsp                   Sugar
  • 6 tbsp                Water
  • 2 tbsp                Shallot  Oil


  • Some                    Toasted Sesame Seeds
  • A pinch                Crispy Fried Shallots
  • Some                    Spring Onion (cut into rings)