This one of those days when you ask every member of the family what they want to have for lunch and nobody has any idea what they want! It makes the cook's life a bit more difficult because now he (me that is!) has to think of a dish that everybody likes.
And so I went for the easiest (at least, one of the easiest!) dishes I know how to cook and it appeals to everyone (well, almost!) I decided to prepare something like the Sizzling Mee we used to have at many of the food courts, only mine does not come on a hot-plate. So, it doesn't really sizzle when it is being served.
Anyway, this time around I decided to use Wantan Noodles, and I also decided to fry the noodles until slightly crispy before serving. That having said, I noticed that the noodle needed to be 'soaked' in the hot gravy for quite a while to soften it first, or else you would be eating crunchy noodles. That's okay it it's your cup of tea.
- 3 portions Wantan Noodles, lightly fried until crispy
- 3 shallots, chopped
- 5 cloves garlic, minced
- 10 dried chilies, cut into 4 cm lengths
- 2 chicken legs, cut into bite size portions
- 10 Shiitake mushrooms, cleaned and soaked
- 3 tbs oyster sauce
- 2 tbs dark soy sauce
- 4 tbs black pepper sauce
- 1 chicken stock cube
- 1 tbs cornflour mixed with 1/4 water
- 1 liter water
- 3 tbs vegetable oil
- 5 spring onions, for garnishing
In a pot, heat the oil and fry the dried chilies until crispy then dish out and set aside. Next, saute the shallots and garlic until aromatic. Then stir in the chicken pieces followed by the Shiitake mushrooms. When the chicken pieces are half cooked, add in the three sauces, stock cube and water. Bring to a boil, then lower down the heat and continue to simmer until the mushrooms have softened. Just before turning off the heat, pour in the cornflour mixture and stir to combine, followed by the fried dried chilies. To serve, place one portion of the fried Wantan Noodles into a bowl, top with the gravy, some chicken pieces, mushrooms and dried chilies and garnish with some sliced spring onions.