Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most "Chinese restaurants" in Western countries serve authentic Cantonese cuisine and dishes based on it.
Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.
This recipe is one of the most common noodle dish that you can find in most chinese restaurants in Malaysia. The common flat rice noodles or kue teow is used to prepare this dish ,but I used yellow noodles instead.The noodle is fried slightly and a rich gravy made with meat ,fishcakes and mustard green is then poured onto it .What makes this dish different is the breaking of egg in the final stage before pouring into the noodle.It is said that the heat from the sauce is enough to cook the egg and stirring it would make the sauce more thicker.
Ingredients
300g yellow noodles or flat rice noodles (cut into 1.5cm thick strips)
70g chicken meat, sliced
3 medium prawns, shelled
A few thin slices of fishcakes
1 tbsp oil
A few drops of sesame oil
1 tsp chopped garlic
1 egg
3 stalks mustard greens, cut into 5cm lengths
Marinade (A)
A pinch of salt
1/2 tsp corn flour
Dash of pepper
1 tsp egg white
1 tsp oil
Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soya sauce
2 cups fresh chicken stock
1/2 tsp chicken stock granules
1 tsp sugar
1/4 tsp salt or to taste
1 tsp Shao Hsing Hua Tiau wine/red wine (optional)
Thickening
1 tbsp corn flour
2 tbsp water
Method
Put the noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside.(If using kue teow add a bit of light soy sauce.)
Lightly season chicken pieces with marinade (A). Heat oil and sesame oil in a wok and sauté garlic until lightly golden.
Add in marinated meat and prawns. Fry well, then add in seasoning (B) and bring to a boil. Put in mustard greens and add thickening. Turn off the heat and break in the egg.
Give it a quick stir, then pour the gravy over the noodles. Serve immediately.
Source:Amy Beh
Thanks for visiting! If you have tried this recipe , please take the time to return back and rate it!!
I would really appreciate it!!
Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients.
This recipe is one of the most common noodle dish that you can find in most chinese restaurants in Malaysia. The common flat rice noodles or kue teow is used to prepare this dish ,but I used yellow noodles instead.The noodle is fried slightly and a rich gravy made with meat ,fishcakes and mustard green is then poured onto it .What makes this dish different is the breaking of egg in the final stage before pouring into the noodle.It is said that the heat from the sauce is enough to cook the egg and stirring it would make the sauce more thicker.
Ingredients
300g yellow noodles or flat rice noodles (cut into 1.5cm thick strips)
70g chicken meat, sliced
3 medium prawns, shelled
A few thin slices of fishcakes
1 tbsp oil
A few drops of sesame oil
1 tsp chopped garlic
1 egg
3 stalks mustard greens, cut into 5cm lengths
Marinade (A)
A pinch of salt
1/2 tsp corn flour
Dash of pepper
1 tsp egg white
1 tsp oil
Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soya sauce
2 cups fresh chicken stock
1/2 tsp chicken stock granules
1 tsp sugar
1/4 tsp salt or to taste
1 tsp Shao Hsing Hua Tiau wine/red wine (optional)
Thickening
1 tbsp corn flour
2 tbsp water
Method
Put the noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside.(If using kue teow add a bit of light soy sauce.)
Lightly season chicken pieces with marinade (A). Heat oil and sesame oil in a wok and sauté garlic until lightly golden.
Add in marinated meat and prawns. Fry well, then add in seasoning (B) and bring to a boil. Put in mustard greens and add thickening. Turn off the heat and break in the egg.
Give it a quick stir, then pour the gravy over the noodles. Serve immediately.
Source:Amy Beh
Thanks for visiting! If you have tried this recipe , please take the time to return back and rate it!!
I would really appreciate it!!
Thnx you for the recipe. Helped me alot.
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