Ingredients
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2 Block Yee Mee
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1 l Water
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8pcs Dried Chilies; soaked
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1 inches Ginger, sliced
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1 Tbsp. Garlic; minced
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2 stalks Choy Sum; blanched and cut
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2 pcs Chicken Thigh Fillets; bite-size
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4 pcs Dried Mushroom; soaked
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2 Egg
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Seasoning
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1.5 Tbsp. Dark soy sauce
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1 Tbsp. Soy Sauce
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1.5 Tbsp. Oyster Sauce
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1.5 Tbsp. Shaoxing Wine
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1/2 Tsp. White Pepper Powder
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1/2 Tbsp. Sesame Oil
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Thickening (Combine & Stir)
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5 Tbsp. Corn Starch
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1/2 cup Water
Directions
Steps
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1
Done
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GravyHeat 3 tbsp oil in a pot. Add ginger, garlic and dried chilli, saute till fragrant. Then add chicken and mushroom, stir fry for about 2-3 minute. Add water and seasoning. Bring to a boil then cover with lid and cook over medium low heat for 15 minutes. Pour in the cornstarch slurry, stir well and cook until the gravy is thicken. |
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2
Done
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Plating and ServingHeat a hot plate over medium heat, add yee mee, braised chicken, mushrooms and gravy. Crack an egg in the center and simmer till the egg is cooked to your liking. Add blanched Choy Sum and serve immediately. |
5 Comments Hide Comments
The Yee Mee have to soak in hot water or only fry with oil?
Hi Das, sorry for the late reply. Just heat up hot plate, place yee mee and ladle sauce over it (with chicken and mushroom.) let it cook for about 1-2mins. Yee mee will soften.
How to solf the day Yee Mee
Super dilicious but i change shaoxing wine with black vinegar because is not halal tu me as a muslim…3 day mu wife and i eat sizzling…hehehje
Glad that you like it.