Recipe: Hokkien Mee
This dish originated from Hokkien province in China but has been improvised to become one of the iconic dishes of Singapore. You can find that throughout Singapore, every restaurant and street hawker have their own recipe for this dish and taste varies depending on the soy sauce used and pork lard quantity. But despite the variations, this is a must-eat dish of Singapore.
And we are sure the fantastic Hao Hokkien Mee (Wisma Atria) – version of this dish will spark your taste buds.
Ingredients (2 servings):
Marinade the following in a large bowl.
- 200g Chicken Breast Fillet cut into thin strips.
- 2 tsp Soy Sauce
- 2 tsp White Pepper Powder
- 2 tsp Sesame Oil
- 2 tbsp Cooking Oil
- 4 tbsp Minced Garlic
- 100 grams Cabbage finely chopped.
- 400g Thick Egg Noodles
- 500ml Chicken Stock
- 4 tbsp Thick Soy Sauce
- 4 tbsp Soya Sauce
- 12 pcs Shrimp, remove the head and put aside
- 2 tbsp Fried Pork Lard
- Combine chicken and marinade ingredients in a bowl and set aside for 5 minutes.
- Heat up a wok with cooking oil, add minced garlic to the wok and stir-fry until turn golden brown. Add Chicken and cabbage into the wok and continue stir-fry for another 3 minutes.
- Continue by adding thick egg noodles then add Soy sauces and toughly coat chicken and noodles.
- Stir well and add chicken stock. Simmer for 5 minutes.
- When starts to boil, add shrimp and fried pork lard into the wok stir-fry until the sauce become thickened.
- Transfer to a plate and let’s eat!
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