Thursday, 29 March 2012

Char Ho Fun


1/2 pack kuay teow (white flat noodles)
5-6 sliced chicken meat
5-6 pcs prawn (peeled and deveind)
Few of squid - cut into rings
1 stalk of Pak Choy (sawi)
2 garlic - chopped
1 egg white
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tsp black pepper
1 garlic - chopped
1 tsp sesame oil
1 cup chicken broth
1tsp chicken stock (granules/ powder)
1 tblsp corn flour mixed with a bit of water
Spring onions- cut
fried shallots
Cooking oil

1. Heat oil in a wok, stir fry kuay teow with light & dark soy sauce. Cook for few mins and dish out and set aside
2. Rinse the wok, add a bit of oil. Sautee the garlic until fragrant
3. Add in chicken meat, prawns and squid together with chicken broth. Let it simmer
4. Add chicken stock , pepper and salt to taste
5. Add in pak choy (sawi), egg, sesame oil and stir slowly
6. To thicken the sauce, add in the corn starch.
7. Pour the gravy on to the kuay teow and garnish with spring onion and fried shallots
8. Served immediately

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