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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 400 g) | Mỗi phần400 g |
|---|---|---|
| Sugar | 18 g | 18 g |
| Energy | ~1850 kJ | ~1850 kJ |
| Sodium | 1480 mg | 1480 mg |
| Protein | 38 g | 38 g |
| Fat, total | 16 g | 16 g |
| Carbohydrate | 34 g | 34 g |
| Saturated fat | 2.8 g | 2.8 g |
Sizzling hot plate with tender chicken stir-fried with mixed vegetables in your choice of sauce (Lemongrass & Chilli, Satay, Sweet & Sour, Plum, Ginger & Shallot, Sizzling Garlic, Mongolian, Tamarind, Cashew Nuts, Black Bean, Green Curry, Chilli, Vietnamese Basil)
Tender chicken breast slices, broccoli florets, baby corn cuts, carrot slices, green and red capsicum pieces, cauliflower florets, sliced onions, minced garlic, cracked black pepper, aromatic crispy fried shallots, vegetable cooking oil. Sauce profile customized per client selection (such as infused lemongrass, chili jam, satay paste, ginger extract, or sweet plum reductions).
The hot plate sizzling style (bò né or gà né format) represents a highly popular dramatic dining style across East and Southeast Asian urban eateries. By flash-frying tender proteins and vibrant local market greens in a high-heat wok before transferring them to a blistering cast-iron skillet, the dish locks in clean natural juices while releasing an intoxicating caramelized aroma directly at the table.
Contains soy and gluten (stir-fry base sauces). Satay sauce options contain peanuts. Prepared in a commercial kitchen environment that also handles sesame, egg, dairy, fish, and crustacea.
Best enjoyed immediately while sizzling hot to appreciate the maximum tenderness of the chicken and crispness of the vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 48 hours.
If saving leftovers, allow the stir-fry to cool completely to room temperature before sealing to prevent excess moisture from rendering the crisp garden vegetables soggy.
To reheat effectively and preserve the vibrant texture, toss the chicken and vegetables in a preheated non-stick skillet or wok over medium-high heat for 3 to 4 minutes until steaming throughout. Avoid over-microwaving to prevent the chicken breast from turning dry.
Serve piping hot, traditionally presented on a sizzling cast-iron plate on a wooden base. Crowned with a generous handful of crispy fried shallots and paired beautifully with steamed jasmine rice or warm crusty banh mi.
