Yee Mee are round coils of noodles which have been deep fried hence are  crispy. In Malaysia, it’s normally served on sizzle plates. The accompanying greens can be any of a number varying from bok choy, mustard greens, water convulvus and spinach.




Ingredients:
  • Yee mee
  • Bok Choy
  • Dried Shitake mushrooms
  • Prawns
  • Chicken  thighs, cut into bite size pieces
  • Garlic
Seasoning:
  • Soy sauce
  • Oyster sauce
  • Chinese Shao Hsing cooking wine
  • Salt
  • Sugar
  • Pepper
  • Sesame oil or Olive oil
  • Corn flour
Method:

  1. Marinade chicken with seasoning for several hours or preferably overnight refrigerated.
  2. Reconstitute the Shitake mushrooms in warm water for 30 minutes. Squeeze and drain and remove the stalks. (You can freeze the stalks for making  a delicious mushroom floss. Recipe on site.)
  3. In a pre-heated wok with oil, saute some garlic until fragrant then add the chicken turning to sear the outside.  Add the mushroom and greens when nearly cooked.
  4. Simmer the contents until the chicken is cooked.
  5. Meanwhile, begin to heat some sizzle plates.
  6. Disperse the cornflour in a little water and add to the contents. Stir well. Add the prawn for the last minute only so that it barely has time to colour and begin to appear opaque.
  7. Oil some pre-heated sizzle plates with light sesame or olive oil.
  8. Place 2 pieces of yee mee on the plate so that they crisp and brown.
  9. Transfer a serve of the chicken-shrimp onto the hot plate. It will sizzle and the shrimp will continue to cook. The shrimp at this stage should be perfect for eating. Serve without hesitation.