Hailam Mee with Pale Gravy
A light and flavorful Hailam Mee dish with a pale gravy, made with a good chicken broth and minimal seasonings.
Ingredients
Directions
- 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
Season squid: ⅛ tsp salt, pinch of white pepper
- 3
Season prawns: ⅛ tsp salt, pinch of white pepper
- 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
Add chicken broth and seasonings. Increase heat to high and bring to a boil. Taste and adjust seasoning if needed.
- 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
Serve immediately, topped with fried shallots and sambal belacan.