Recipe Ingredient
- 150g egg noodles (yee foo mein)
- Sauce ingredients:
- 150g boneless chicken meat
- 3 small whole Chinese black mushrooms, soaked
- 25g carrots, cut into flowers and parboiled
- Combine to make ginger wine:
- 1 tbsp ginger juice
- 1 tbsp Shao Hsing Hua Tiao cooking wine
- Seasoning:
- 1 tbsp oyster sauce
- 1 tsp light soya sauce
- 1 tsp sesame oil
- Salt to taste
- 1/4 tsp sugar
- Dash of pepper
- 1 tsp corn flour
- 1/2 tsp chicken stock granules
- 1 cup water or stock
Instructions
- Preparation of noodle: Scald noodles in boiling water to soften. Remove and put noodles in a colander and run tap water through it. Arrange noodles on a plate. Add 1/2 tbsp oil and 1/2 tsp sesame oil - mix thoroughly and leave aside.
- For the gravy: Heat 2 tbsp oil, add ginger wine and mushrooms and chicken; stir-fry well. Add seasoning and stock. Bring to a boil and simmer for five to 10 minutes. Add carrots and thickening.
- Heat a hot plate over medium heat until really hot. Bring away from heat and place on a wooden base. Place ready-cooked noodles on hot plate and pour sauce over immediately. Noodles and sauce will start sizzling. Serve immediately with sliced red chillies and cilipadi.
