All Time Favourite: Braised Dry Yee Mee Noodles

Okay, I'm gonna try this food thing all over again. Haha, support me okay!

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Let's start with something basic and close to the heart, but absolutely yummy. You can't go wrong with Yee Mee!

Preparation time: 10 minutes

Cooking time: 20 - 25 minutes

Serves: 2 (Christina & Yao Yun's portions)

Ingredients:

• 1 portion of dried yee mee (there are usually 5 portions in 1 packet)
• 2 chicken drumsticks or 100g of diced chicken thigh meat
• 4 pieces of dried shitake mushrooms
• 4 chicken meat balls
• a few chinese cabbage leaves
• 3/4 tablespoon of oyster sauce
• 1/2 teaspoon of thick chicken stock
• 1/2 teaspoon of Maggi seasoning
• 2 tablespoons of Shao Hsing cooking wine
• a drizzle of dark caramel sauce (black sauce)
• 1 teaspoon of sesame oil
• a pinch of chicken powder
• salt and white pepper to taste
• water

Method:

1. Boil the water. While waiting for the water to boil, season the chicken with salt, white pepper, Shao Hsing, sesame oil and put it aside.
2. Soak the dried shitake mushrooms in hot water about 10 minutes or until the stem is soft. You can slice them up later or leave them whole. Wash and cut up the cabbage leaves, and defrost the chicken balls.
3. When the mushrooms have softened, take them out of the water. Bring the 'mushroom water' to boil in a small pot. Cook the chicken in the water first, adding water if/when necessary. Add the shitake mushrooms and chicken balls when the chicken is almost cooked.
4. While the chicken is cooking, boil the cabbage in a separate pot with a pinch of chicken powder. This would take about 5 minutes. When the cabbage has softened, transfer it into a bowl and the remaining water can be used to cook the yee mee or chicken.
5. Put the yee mee into the pot containing the chicken, chicken balls and mushrooms. Make sure there is enough water to cover the yee mee when it's flat (horizontal) in the pot. Leave it to boil until it can be broken up. Then, stir it in the pot so that the ingredients are mixed into the noodles.
6. At this point, add the oyster sauce, chicken stock, Maggi seasoning, a small pinch of chicken powder and salt or white pepper to your liking. Towards the end of the cooking process, add the dark caramel sauce according to how you like your yee mee to look and toss in the boiled cabbage.
7. Serve up!

Hahaha, this is so weird. I just asked YY what's the portion of yee mee called. In Malaysian, I would call it biji. She asked me why I wanted to know, and I said that I was just wondering and laughed. Hello YY, now you know why. Type away at your 'leadership and empowerment' stuff.

Someone faster teach me how to label & link my posts!