Wednesday, 6 March 2013

Hokkien Mee (Seafood)

This used to be a treat at supper time during school holidays at my grandparents' place when my cousins and I stayed over. It's signature flavour comes from pork lardons (similar to bits of bacon/pancetta), but my recipe replaces them with slices of chicken thigh where the meat is fat-rich.

This Hokkien dish is one that requires high heat frying to seal in the delicious flavour, so be ready for some speedy cooking!

100 g chicken thigh strips (as lardon substitutes)
3 cloves garlic, minced
1 cup of vegetables each: chinese cabbage (sliced), carrot (sliced), mushrooms (quartered)
300 g mixed meats: chicken pieces, prawns, squid, fish ball halves
300 g Hong Kong/udon noodles (fresh)
1 tablespoon dark soy sauce
soy sauce to taste
1 teaspoon oyster sauce
1 teaspoon sesame oil
1 chicken stock (1 stock cube in 2 cups of water)
cornstarch (2 heaped teaspoon corn flour in 2 tablespoon cool water)

fresh minced garlic
finely chopped green or bird's eye chilli (according to personal spice tolerance)
soy sauce

Fry the chicken thighs over medium heat in a tablespoon of oil until crispy. Remove them from oil and put aside. Turn the heat higher and flash fry the fish ball, garlic and vegetables for two minutes. Add the meat and cook further for two minutes before pouring in the chicken stock and sauces. Bring this to simmer before the noodles go in. When the soup starts boiling, quickly stir in the cornstarch to thicken the sauce. Top the noodles with the crispy chicken bits before serving with the condiments.

* If you're not into eating raw garlic and chillies, use only the flavoured soy that gains a hint of both garlic and chilli kick.

No comments:

Post a Comment