Kuey Teow
Put in room temperature for at least 1 hour before cooking it.
Separate the kuey teow into strips.
Sauce
Sauté ginger slices, dried chillies (remove seeds, soak with water until soft), minced garlic
Add:
Chicken broth, water
Light soy sauce
Dark soy sauce
Oyster sauce
Sesame oil
Salt, sugar, white pepper (to taste)
- Filter out those ginger garlic and dried chilli.
- Add slurry and water
Reduce to slow fire, stir and adjust the thickness until the sauce coats a thin layer on the spoon.
Set aside.
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Chicken
Chicken, I used almost the same seasonings to make the chicken's marinade.
- Light soy sauce
- Salt
- Oyster
- Sesame oil
- Corn flour
- White pepper
Then sauté ginger and garlic, pan fry chicken until cooked.
Set aside.
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Steps:
1. Heat up hot plate until very hot.
2. Add about 1 tablespoon of cooking oil, then add kuey teow (fill the hot plate), fry until it shows a little colour.
3. Add in the sauce (covers the kuey teow) and let it reduce.
4. Add the cooked chicken.
5. Add any blanched vegetables as you like.
6. Crack an egg on top of the kuey teow.
7. Serve!
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