Maella

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A light and flavorful Hailam Mee dish with a pale gravy, made with a good chicken broth and minimal seasonings.

Yield4 servings

Ingredients

Directions

  1. 1

    Marinate chicken: ¼ tsp light soy sauce, ¼ tsp sesame oil, ⅛ tsp salt, ⅛ tsp sugar, pinch of white pepper, ¼ tsp cornstarch. 10 mins.

  2. 2

    Season squid: ⅛ tsp salt, pinch of white pepper

  3. 3

    Season prawns: ⅛ tsp salt, pinch of white pepper

  4. 4

    Heat oil in a wok over medium high heat. Add garlic, chicken, prawns, and squid. Stir fry briskly ~15 secs, then add choy sum and fry another 10 secs.

  5. 5

    Add chicken broth and seasonings. Increase heat to high and bring to a boil. Taste and adjust seasoning if needed.

  6. 6

    Working quickly, add the noodles, give it a quick stir, then cover and cook on high heat for 30 secs. The noodles should release a bit of starch and thicken the broth slightly.

  7. 7

    Serve immediately, topped with fried shallots and sambal belacan.