Sizzle-plate Yee Mee (Tit Ban Yee Meen)

Ingredients:
  • Yee mee
  • Bok Choy
  • Shitake mushrooms
  • Prawns
  • Chicken  thighs, cut into bite size pieces 
  • Baby corn, sliced lengthwise
  • Garlic
  • Seasoning:
  • Soy sauce
  • Oyster sauce
  • Chinese Shao Hsing cooking wine
  • Salt
  • Sugar
  • Pepper
  • Sesame oil
  • Corn flour
Method:
  1. Marinade chicken with the above seasoning for at least 2 hours or overnight. 
  2. Soak mushrooms in warm water to allow them to soften. Drain and squeeze out the water.
  3. Heat a wok on high. Add oil and fry minced garlic till fragrant. Add chicken and toss well. When chicken is about 80% cooked, add corn, mushroom and bok Choy. 
  4. Allow to simmer for a while. Add the prawns last. 
  5. Mix corn flour with a little bit of cold water and add into mixture. Check the seasoning after about three minutes, make adjustments as required. 
  6. In the meantime, heat the hotplate(s) over a heat source such as a gas burner or barbecue grill. Drizzle with a little sesame oil. 
  7. Place 2 pieces of yee mee on the plate and allow them to brown a little so they're nice and crispy.
  8. Ladle the hot stir-fry and gravy onto the pre-heated plate. It will sizzle and gravy will thicken a little. 
  9. Serve immediately.
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