Braised Yee Mee Recipe


  • 3 pieces yee mee
  • Chicken meat
  • 1 tbsp Sesame oil
  • 1 tbsp Light soya sauce
  • 1 tbsp of Dark Soy sauce
  • Pepper
  • Red Chilies
  • 5 – 6 nos of Dried Chillies
  • Chinese Mushrooms (soaked at least 2 – 3  hours, maintain water)
  • Chinese cabbage
  • 1 -2 tbsp of oyster sauce
  • 1 bulb garlic
  • 3 shallots
  • 2 inch ginger
  • 1/2 tsp of salt
  • 2 cups of chicken stocks
  • 3 eggs
  • 1 tbsp Shao Xing wine
  • 3 cili padi


  1. First prepare your chicken stocks (Since i have leftover steam chicken with gravy from yesterday so i will use this as my chicken stocks) Tips: Leftover gravy from steam chicken taste much more better and tends to thicken the gravy, much much better than using chicken stocks! I think that’s why it’s called “Braised” slowly browning in fats esp from chicken fats, you can use pork too.
  2. Then, dice garlic, shallots, ginger
  3. Heat up wok with 1 tbsp of oil, stir fry dice garlic, shallots and ginger
  4. Slices your soaked chinese mushrooms and stir fry mushrooms together with the soaked water with above ingredients
  5. Add chicken meat, sesame oil, light soya sauce, dark soy sauce, pepper, red chillies, dried chillies, oyster sauce, salt, shao xing wine, cili padi (dice) and mix well.
  6. Add water enough to soak yee mee.
  7. Add cabbage
  8. Add in yee mee and mix well.
  9. Add in 3 nos of eggs
  10. You might need to cover the lid to soften noodles.

Sauce to dip

Mix together – Chopped chinese parsley, dice cili padi, dice red chilies, light soy sauce, pepper, dice garlic, dice shallots


How to steam chicken

Ingredients: Chicken

Sauce to add to your steam chicken: oyster sauce, sesame oil, light say sauce, pepper. chinese parsley, shao xing wine, dice garlic, dice ginger, dice shallots

Leave a Reply