Sizzling Yee Mee with Chicken and Mushrooms
Ingredients
- 6 pieces ginger (sliced thin)
- 7 cloves garlic (sliced)
- 7 stalks dried chili (cut coarsely)
- 6 pieces chicken (cut small)
- 1 packet dry mushrooms (cut coarsely, soak in hot water for 1 hour)
- 6 tablespoons oyster sauce
- 8 tablespoons thick sweet soy sauce (brand Lada)
- 6 tablespoons sweet soy sauce (brand Kipas Udang)
- 1 tablespoon sesame oil
- A little black pepper powder
- A little sugar
- 4 tablespoons cornstarch mixed with water
- Yee mee noodles (to be blanched)
- Mustard greens (to be blanched briefly)
- Egg (to be fried half-cooked)
- Cut chili with fish sauce and a little sweet soy sauce
Preparation
Sauté garlic, ginger, and dried chili until fragrant.
Add chicken and fry briefly until chicken is partially cooked and tender.
Add 6 cups of water (add more if you want more broth).
Add mushrooms.
Add oyster sauce, thick sweet soy sauce, sweet soy sauce, sesame oil, and black pepper powder.
Let it boil until chicken is cooked, then add a little sugar.
After everything is cooked, add the cornstarch mixture to thicken.
Assembly
Blanch the yee mee noodles and mustard greens.
Fry the egg until half-cooked.
Prepare the chili by cutting and mixing with fish sauce and a little sweet soy sauce.
Add the blanched yee mee and mustard greens to the sauce and heat through.
Serve the dish with the fried egg and chili mixture on top for a sizzling effect.
