A. 400gm Everbest Chai Gor & corn starch
B. rice as needed, 1 tablespoon of margarine, ginger slice as needed
Thaw Chai Gor, then coat it with corn starch and spare.
Heat oil to 150'C, deep fry Chai Gor 1 minute until golden brown crispy, then remove and drain.
Amount of water adjusted as needed for rice, add in margarine and ginger slice to cook as oil rice
Ready to serve with Chai Gor.