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| Soya Sauce Chicken Noodles with Mushrooms and Sea Cucumber |
Printable Recipe Card for your convenience :)
by July-17-2017
Ingredients
- 2 Chicken Drumsticks
- 6 Shitake Fresh Mushrooms
- 1 bag Cai XIn
- 2 servings Hong Kong Style Noodles from Fortune
- 5 pieces Sea Cucumber
- 1 tablespoon Abalone Sauce
- 2 teaspoons Sesame Oil
- 2 tablespoons Lee Kum Kee Superior Light Soya Sauce
- 1 tablespoon Tiger Dark Soya sauce
Instructions
1. Wash all fresh ingredients and put in the fridge.
2. Cut the mushrooms into halves and sea cucumber into smaller pieces.
3. Put the sesame oil and half a tablespoon of cooking oil into a non-stick pot. Heat up the oil.
4. Place the mushrooms and sea cucumber into the pot once the oil has been heated up.
5. Pour the light soya sauce, dark soya sauce and abalone sauce into the pot.
6. Stir-fry the mushrooms and sea cucumber until there is a nice aroma in the kitchen.
7. Add enough water, ensuring that the water level is around 3cm above the chicken.
8. Boil the mixture in the pot. Bring it to a simmer.
9. Poach the chicken drumstick in the pot of soya sauce for 20 minutes.
10. Remove the drumsticks once cooked.
11. Continue to reduce the watery sauce to a gravy. By then, the sea cucumber should be soft.
12. Taste the sauce and adjust the amount of light and dark soya sauce accordingly.
13. Cook the Cai Xin in a pot of boiling water. Remove vegetables once they are cooked.
14. Rinse the noodles thoroughly to remove the smell.
15. Cook the noodles in boiling water for 1 to 2 minutes.
16. Drain the excess water from the noodles and run it with tap water or cold water.
17. Get ready to serve! Place the noodles on a plate, followed by the drumstick and vegetables.
18. Pour the hot gravy with mushrooms and sea cucumber onto the ingredients.
2. Cut the mushrooms into halves and sea cucumber into smaller pieces.
3. Put the sesame oil and half a tablespoon of cooking oil into a non-stick pot. Heat up the oil.
4. Place the mushrooms and sea cucumber into the pot once the oil has been heated up.
5. Pour the light soya sauce, dark soya sauce and abalone sauce into the pot.
6. Stir-fry the mushrooms and sea cucumber until there is a nice aroma in the kitchen.
7. Add enough water, ensuring that the water level is around 3cm above the chicken.
8. Boil the mixture in the pot. Bring it to a simmer.
9. Poach the chicken drumstick in the pot of soya sauce for 20 minutes.
10. Remove the drumsticks once cooked.
11. Continue to reduce the watery sauce to a gravy. By then, the sea cucumber should be soft.
12. Taste the sauce and adjust the amount of light and dark soya sauce accordingly.
13. Cook the Cai Xin in a pot of boiling water. Remove vegetables once they are cooked.
14. Rinse the noodles thoroughly to remove the smell.
15. Cook the noodles in boiling water for 1 to 2 minutes.
16. Drain the excess water from the noodles and run it with tap water or cold water.
17. Get ready to serve! Place the noodles on a plate, followed by the drumstick and vegetables.
18. Pour the hot gravy with mushrooms and sea cucumber onto the ingredients.
Details
Yield: 2