The recipe (attached below) is simple and the ingredients are easily accessible from Coles (with the exception of 1 or 2 items that you might need to get from Asian grocer). As we don’t have the sizzling plate to make it fully authentic meal, we only use the base recipe and serve it on a bowl. To the kitchen we go; with my wife cooking with me hovering behind taking some pictures. Well, hope you guys will enjoy this.
Ingredients:
· 200g Hokkien Noodle/egg noodles
· 200g boneless chicken pieces
· Shitake Mushroom, soaked & cut into chunks
· 5/6 Dried Chillies
· 1 carrot, cut into medium pieces
· Bok Choy
· Seasoning:
- 2 tbsp Ginger
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- Salt to taste
- 1/4 tsp sugar
- tsp pepper
- 1/2 tsp chicken stock granules (optional flavouring)
· 2 tbsp oil
· 1 tsp sesame oil
· 2 cups water or stock
· Egg (optional)
Method
Scald the noodles in boiling water for few minutes. Remove once soft. Add 1/2 tsp sesame oil & mix thoroughly and leave aside.
Heat the pan with 2 tbsp oil, and sauté the ginger and the dried chilli until fragrance. Add the chicken to the pan and brown. Add the water and carrot. Cover to simmer for 10-15 minutes.
Once the carrot is soften, add the mushrooms and Bak Choy; stir-fry well. Add seasoning, the rest of the sesame oil and stir. Bring to a boil and simmer for about 5-10 minutes to thicken the sauce.
This is what you would normally do if serving with hot plate:
Heat a hot plate over the stove until it is really hot. Remove from heat and place on a wooden base. Serve the noodles on hot plate and pour sauce over immediately. Noodles and sauce will start sizzling. Break the egg if you wish to add the extra touch. Garnish with sliced cut chillies or cilipadi if you like some extra heat.
Our tweak:
We add the noodle to pan and mix the sauce to coat . Serve on the plate or bowl with cut chilli as garnish.
The Ingridients
The cook at work
The End Result...Yumm Yumm
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