Charsiew Chicken Wantan Mee
Ingredients
- 2 pcs Mi URAI Original
- 2 tbsp minced garlic
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp sweet soy sauce
- 1/8 tsp white pepper powder
- 1 tsp stock powder
- 25 ml water
- 1 tbsp sesame oil
- 2 tbsp cooking oil
- 1 head pokchoy, cut into 2 parts and blanched
- 1-2 tbsp pickled chillies, for serving
- For Charsiew Chicken:
- 300 g chicken breast
- 4 cloves garlic, ground until smooth
- ¼ tsp ginger, grated
- ½ tbsp sesame oil
- 1 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp sweet soy sauce
- 2 tbsp palm sugar
- 1 tsp ngohiong powder
- ¼ tsp white pepper powder
- Salt, as needed
- 3 drops red food colouring
- For Wantan:
- 6 sheets dumpling wrapper
- 150 g chicken, minced
- 1 stalk leek, finely chopped
- 1/8 tsp ginger, grated
- 1 tsp chicken stock powder
- 1 tbsp sesame oil
- 1 tbsp tapioca powder
Instructions
- 1. For Charsiew Chicken: Add all ingredients in a bowl, marinate overnight. Remove from bowl and wrap marinated chicken in an aluminum foil, bake in the oven in 230ºC for 20 minutes. Remove from heat and set aside.
- 2. For Wantan: Add all ingredients in a bowl except for dumpling wrapper, mix thoroughly. Take 1 sheet of dumpling wrapper, put in 1 tbsp of chicken filling, and wrap it in gold coin style. Glue the edge with a mixture of water and wheat flour. Repeat process for remaining filling and wrapper. Boil wantan in water until cooked, drain wantan and set it aside.
- 3. Cook Mi URAI according to instructions on pack. Set aside.
- 4. Heat oil. Sauté garlic until fragrant, add in oyster sauce and stir well. Add soy sauce, sweet soy sauce, white pepper, stock powder and water. Add Mi URAI and sesame oil. Mix well. Remove from heat.
- 5. Serve noodles with pockhoy, wantan, charsiew chicken and pickled chillies.
- Servings : 2
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