Sunday, 30 October 2011

KueyTeow in Chicken Gravy

KueyTeow in Chicken Gravy

Dried flat rice noodle stick, soak in cold water until softened and drained.
dark soy sauce
light soy sauce
sesame oil

2 cloves garlic, finely chopped
3 boneless and skinless chicken thighs, cubed

1 tbsp oyster sauce
1 tbsp dark  soy sauce
1 tbsp light soy sauce
2 tsp fish sauce
1 tsp shaoxing wine (optional)

black pepper

3 spring onions, sliced

baby corns, sliced
broccolini, sliced
1 tbsp corn starch, diluted in 2 tbsp water
1 cup water

In a bowl, combine the soy sauce, oyster sauce, fish sauce, black pepper, rice wine together. Mix in the chicken and marinate for 20 minutes or up to overnight in the refrigerator.

Heat a wok over high heat. Add a little cooking oil, swirling to coat the wok. Add in the rice noodles along with the dark soy sauce, light soy sauce and the sesame oil. Once cooked, remove from wok and set aside.

Into the same wok, add the marinated chicken and cook until almost cooked through.
Add in the spring onions, broccolini and baby corns, stir fry for 1 minute.
Mix in 1 cup of water (or chicken stock) and lower the heat to medium-low. Cook for 2-3 minutes.
Add in the corn starch mixture and stir until gravy thickened.
Pour gravy over noodles and serve immediately.

This is what happens when MrD gets his hand on the camera....