Ingredients
(Serves 3 - 4)
600g chicken
1/2 tbsp dark soy sauce
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sesame oil
Dash of ground white pepper
6 pcs dried shiitake mushrooms
1 cup hot boiling water
1" ginger
4 - 6 pcs dried chillies
1 clove garlic
1 tbsp dark soy sauce
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp sugar
1/2 tsp sesame oil
1/4 tsp ground white pepper
1 1/2 cups water
Salt to taste
1 tbsp cornstarch
1/4 cup water
Eggs
Choy sum
1. Soak the dried shiitake mushrooms in hot boiling water.
2. Drain and cut the mushrooms into quarters. Do not discard the mushrooms water. Set it aside.
3. Cut the chicken into your desired pieces.
4. Marinate the chicken and mushrooms with the seasoning ingredients listed above (under the 600g chicken) for about 30 minutes.
5. Slice the ginger.
6. Finely chop the garlic.
7. Remove the seeds from dried chillies. Rinse it through with water.
9. Heat up a pan with some cooking oil. Add in the chopped garlic and sauté for 1 minute. Then add in the dried chillies and continue to sauté until fragrant.
10. Add in the marinated chicken and mushrooms. Stir fry it over high heat until the chicken are half cooked.
11. Add in the mushroom water, water, ginger and the rest of the seasoning ingredients. Bring the mixture to a boil, and continue to simmer over low heat for about 15 - 20 minutes or until the chicken are totally cooked. You can always add in more water if you prefer to have more gravy on your noodles.
12. Season with salt.
13. Mix cornstarch with water.
14. Turn up the heat to high. Thicken the sauce with cornstarch solution to your preference. Remove from heat.
15. Blanch the choy sum. Set aside.
16. Poach the eggs in a pot of boiling water for about 3 minutes. (if you don't have a hot plate)
17. Blanch the yee mee with hot boiling water until it loosens up and soften.
18. To serve, topped the blanched noodles with braised chicken and it's sauces, poached egg and blanched choy sum on the side.
