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Teet Parn Mein




Source of Recipe


Kuali


Recipe Introduction


Sizzling Yee Mein


List of Ingredients




# 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

Recipe



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.