Hot Plate Noodle 铁板面

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Hot Plate Noodle 铁板面

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Ingredients

Adjust Servings:
2 Block Yee Mee
1 l Water
8pcs Dried Chilies; soaked
1 inches Ginger, sliced
1 Tbsp. Garlic; minced
2 stalks Choy Sum; blanched and cut
2 pcs Chicken Thigh Fillets; bite-size
4 pcs Dried Mushroom; soaked
2 Egg
Seasoning
1.5 Tbsp. Dark soy sauce
1 Tbsp. Soy Sauce
1.5 Tbsp. Oyster Sauce
1.5 Tbsp. Shaoxing Wine
1/2 Tsp. White Pepper Powder
1/2 Tbsp. Sesame Oil
Thickening (Combine & Stir)
5 Tbsp. Corn Starch
1/2 cup Water
Cuisine:

    Ingredients

    • Seasoning

    • Thickening (Combine & Stir)

    Directions

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    Steps

    1
    Done

    Gravy

    Heat 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.

    2
    Done

    Plating and Serving

    Heat 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.

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    Japanese Potato Salad ポテトサラダ
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    Deep Fried Sesame Seed Balls ( Jin Dui 煎堆)
    previous
    Japanese Potato Salad ポテトサラダ
    next
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