About the Recipe
Ingredients
Main
300g chicken breast
150g prawns
150g fish cakes
2 cups /140g Bok Choy
2 / 144g Yee Mee noodles
(Half for each serving)
Gravy
1 litre of chicken stock (Campbell, reduced salt)
1 tbsp olive oil
5 garlic cloves
2 jumbo eggs
2 tbsp corn starch
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Chinese cooking wine
Preparation
Step 1
Marinate the chicken breast with salt and 1 tbsp of corn starch, for at least 5 minutes.
Step 2
Stir fry the fish cakes with oil and garlic.
Step 3
Once fragrant, pour in the chicken stock.
Step 4
Add marinated chicken breast, prawns and Bok Choy.
Step 5
Add soy sauce, dark soy sauce, oyster sauce and Chinese cooking wine.
Step 6
Make the corn starch slurry in 1:1 ratio of corn starch and water. Use the remaining 1 tbsp of corn starch here.
Step 7
Pour the corn starch slurry in batches to thicken the gravy.
Step 8
Turn off the heat. Pour in the eggs while stirring the gravy continuously.
Step 9
Blanch the Yee Mee noodles in hot water for 5 minutes.
Step 10
Pour the final gravy on the Yee Mee before eating.