Cantonese Style Yee Mee

Tuesday, January 18, 2011

Pan fried Yee Mee waiting for the gravy to be pour on top

Yummy - with gravy on top...

Greedy me of using 2 eggs mixture instead of 1 eggs for the gravy which resulted in a clumpy eggy gravy


1 Cantonese Yee Mee
chicken fillets
prawns, de-shelled and de-veined
1 fish cake, sliced
1 garlic, sliced
1 eggs, beaten (I had used 2 instead which makes the gravy more clumpy)
Choy Sum or green vegetables, washed and cut

1 tsp corn starch
1 tbsp oyster sauce
dash of pepper

1 tbsp oyster sauce
1 tbsp soy sauce
2 cups chicken stock
1 tsp of sugar
1 tsp of Shao Xing wine

1 tbsp cornflour
2 tbsp water

  1. Heat up oil in wok. Pan fried Yee Mee on both side till slightly brown. Dish up and set aside.
  2. Marinate chicken fillets with (A).
  3. Heat up 1 tbsp of oil and saute garlic until aromatic. Add in chicken fillets, fish cake and prawns. Stir well and add in (B). Bring the gravy to boil.
  4. Add in Choy Sum and corn flour mixture. Lastly add in egg mixture.
  5. Bring to boil and pour the hot gravy on the pan fried Yee Mee. Serve hot.


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