Braised Yee Mee

• 150g The Meat Club Chicken Thigh Fillets, sliced
• 20g light soy sauce, plus 1 tsp for marinating
• 1 tsp sesame oil
• 2 pinches white pepper powder
• 15g garlic cloves
• 30g oil
• 10g fresh ginger
• 10g oyster sauce
• 10g dark soy sauce
• Pinch of salt
• 450 – 500g water
• 400g dried yee mee
• 120g choy sum
• 100g prawns
• 1 spring onion chopped or coriander leaves, to garnish

PREPARATION

1. Marinate meat with 1 tsp light soy sauce, sesame oil and 1 pinch white pepper powder, set aside for 10 minutes in a cool place.
2. Pour in water and into a frying pan or wok to boil, cook the yee mee for 1 minute. Drain and set aside.
3. Add oil, ginger and saute until fragrance. Add in the marinated meat and continue to fry.
4. Add oyster sauce, 20 g light soy sauce, dark soy sauce, salt, water and 1 pinch white pepper powder, simmer for 6 min.
5. Add choy sum, reserved yee mee and prawns, simmer for another 3 min.
6. Garnish with spring onion. Serve hot.