The sauce must be thick with umami taste of mushroom, a hint of spiciness from the chilies and black in color. Served with green vegetable, a piece of chicken and an egg. The crispy deep fried egg noodles will soak up that delicious tasty black sauce. I guarantee you, Your family will love it especially when it come out sizzling hot.
You also do not need a hot plate to create this dish. Watch our video to see two other type of cookware we have used to replace our hot plate.
INGREDIENT (Portion for 3 plates)
50g Bok Choi
100g Napa Cabbage
50g Carrots
50g Green Peppers
100g Shitake Mushroom
1 Red Chillies Removing the seeds if you want it less spicy
1 tbsp Ginger
1 tbsp Shallots
1 tbsp Garlic
1 litre Chicken Stock
Pepper to taste
3 Chicken drumstick
3 eggs
Cornstarch Slurry
SAUCE INGREDIENT
1 tbsp Sesame Oil
1 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Dark Soy Sauce
1 tsp pepper
1 tsp sugar
Cornstarch Slurry (by mixing water with corn flour)
Marinate your chicken with salt for 30 minutes.
We fry garlic, ginger, shallots and fresh red chillies until fragrant. Add all the vegetables except the chinese cabbage.
Pour in 500ml of chicken stock. Bring to boil until the chicken is tender
Add the cornstarch slurry little by little until the sauce thickens.
Now it is time to assemble our Sizzling Yee Mee
Place the deep fried noodle and Chinese Cabbage on the Hot Plate. Make sure the Hot Plate is piping hot before you pour the sauce on top especially if you want the sizzing effect.
While the sauce is sizzling place an egg on the side. When the egg white is cooked but the yolk is still raw then that is the time to switch off the flame. Serve hot. The sauce will continue to be absorb by the noodles.
We also have a many tasty and delicious deep friend noodle recipes you can watch if you want more inspiration on this type of noodle cooking.
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