Ingredients
- 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
Method
- 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.
- Then, dice garlic, shallots, ginger
- Heat up wok with 1 tbsp of oil, stir fry dice garlic, shallots and ginger
- Slices your soaked chinese mushrooms and stir fry mushrooms together with the soaked water with above ingredients
- 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.
- Add water enough to soak yee mee.
- Add cabbage
- Add in yee mee and mix well.
- Add in 3 nos of eggs
- 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