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.
Recipe: Hokkien MeeCourse: MainCuisine: SingaporeanDifficulty: Medium
- To marinade the chicken in a large bowl
200g Chicken breast filet cut into thin strips.
2 tsp soy sauce
2 tsp white pepper powder
2 tsp sesame oil
- Other ingredients
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 soy sauce
12 pieces shrimps (remove the heads)
2 tbsp fried pork lard
- Combine the chicken and the marinade ingredients in a bowl and set aside for 5 minutes.
- Heat up a wok with cooking oil, add the minced garlic to the wok and stir-fry until turn golden brown.
- Add the chicken and cabbage into the wok and continue stir-fry for another 3 minutes.
- Continue by adding thick egg noodles then add the soy sauces and toughly coat chicken and noodles.
- Stir well, add the chicken stock. Simmer for 5 minutes.
- When it starts to boil, add the shrimps and fried pork lard into the wok stir-fry until the sauce becomes thicker.
- Transfer to a plate and let’s eat!
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