- Heat up oil in a frying pan and sauté the onion and potato till soft then add in fermented black soybeans and chicken. Stir till well combined.
- Next, add in water, all Kimball Sauces and Cheong Chan Thick Caramel Sauce. Bring to a gentle boil and simmer for 2 minutes.
- Then, add in French beans, cheddar cheese and cook till the cheese has melted. Add in the cornstarch mixture and turn off the heat.
- To plate up, place the cooked angel hair in a bowl and top it with meat mixture. Serve with poached egg.