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:
- Marinade chicken with seasoning for several hours or preferably overnight refrigerated.
- 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.)
- 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.
- Simmer the contents until the chicken is cooked.
- Meanwhile, begin to heat some sizzle plates.
- 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.
- Oil some pre-heated sizzle plates with light sesame or olive oil.
- Place 2 pieces of yee mee on the plate so that they crisp and brown.
- 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.
