Tantalizing Yet Simple

Prawns in Gold
Prawns in Gold

Yee Fu Noodle

Pork Stew

Winter Melon Amber

Mee Hoon & Chicken

Special Sauce with Mee Hoon and Chicken  

Great for lunch or a snack, this special concoction is a wholesome favourite enjoyed by young and old.

  • 100g chicken breast, sliced
  • 50g black fungus
  • 80g bamboo shoots
  • 10g spring onion sections
  • some minced garlic
  • 100g green vegetable
  • 30g mee hoon
  • ½ tbsp KCT Yellow Soya Bean Paste
  • 2 tbsp KCT Light Soya Sauce Superior
  • 2 tsp sugar
  • some Chinese wine
  • 2 bowl chicken stock
  • Marinate the chicken with some egg white and potato starch.
  • Blanch mee hoon in boiling water, then drain and place into a bowl. Beware not to let mee hoon overcook and become too soft.
  • Heat oil in a wok. When 60% hot, add in chicken slices and cook. Remove when cooked.
  • Leave some oil in the wok, add chopped garlic and stir-fry till fragrant; followed black fungus, bamboo shoots and spring onion. Pour in stock and seasoning.
  • Add in chicken then thicken the sauce. Pour the mixture over mee hoon and decorate with green vegetables.

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