Cantonese Style Yee Mee
Tuesday, January 18, 2011
Pan fried Yee Mee waiting for the gravy to be pour on top
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Ingredients
1 Cantonese Yee Mee
chicken fillets
prawns, de-shelled and de-veined
1 fish cake, sliced
1 garlic, 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
(A)
1 tsp corn starch
1 tbsp oyster sauce
dash of pepper
(B)
1 tbsp oyster sauce
1 tbsp soy sauce
2 cups chicken stock
1 tsp of sugar
1 tsp of Shao Xing wine
1 tsp of Shao Xing wine
Thickening
1 tbsp cornflour
2 tbsp water
Methods
- Heat up oil in wok. Pan fried Yee Mee on both side till slightly brown. Dish up and set aside.
- Marinate chicken fillets with (A).
- 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.
- Add in Choy Sum and corn flour mixture. Lastly add in egg mixture.
- Bring to boil and pour the hot gravy on the pan fried Yee Mee. Serve hot.
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