Sizzling Yee Mee

Ingredients 1 tsp Cooking oil 1 stalk Spring onion, sliced 4 pips Garlic cloves, minced 2 inches Ginger, julienned 5 pcs Dried chilies, cut to 2cm, deseeded 5 pcs Dried shitake mushroom, soaked overnight till bloom 5 cup Water, from soaked mushroom 1 tbsp Sweet soy sauce 2 tbsp Oyster sauce 1 tbsp Dark soy sauce 1 tbsp Corn flour, mix with some of water 30 g Chicken, cut to small pieces 1 small Egg 30 g Dried yee mee noodle 1/2 pc Carrot, cut into batonnet 3 pcs Siew pak choy, trimmed 1 tsp AJI-SHIO® Flavoured Black Pepper Powder 1½ tbsp TUMIX® Chicken Stock Seasoning 1/2 tsp Sesame oil Instructions 1. Blanch the dried yee mee noodles, carrot and siew pak choy in a hot water until soften, set it aside. 2. Heat the cooking oil, saute garlic, ginger, dried chilies in a pot until fragrant, add in the chicken and brown it well. 3. Add in water, sweet soy sauce, oyster sauce and dark soy sauce. Stir until well mix, let it boil for a while before the sauce thicken with corn flour to reach the right consistency. 4. Season it with TUMIX® and AJI-SHIO®. 5. Heat the sizzling pan, drizzle some oil on top of it, lay down yee mee, carrot and siew pak choy, pour in the sauce on top of it. Break an egg beside it, and let it simmer. 6. Sprinkle some spring onion, fried onion and sesame oil to complete the look. Ready to serve.