Baked Chicken Ngoh Hiang

Ingredients

• 1 large sheet beancurd skin
• 1 pack (300g) minced chicken
• 150g firm tofu, mashed
• 8 water chestnuts, diced finely
• 1 medium carrot, diced finely
• 1 bunch spring onions, sliced finely
• 1 handful red chillies, deseeded and sliced finely (optional)
• 1 large egg, whisked
• 1 tsp salt
• 1 tsp ground black pepper, heaped
• 1 tsp five spice powder
• 1/2 tsp olive oil (for brushing)