Assorted meat Ho Fun ( Rice Stick )

Here is my submission for Merdeka Open House: Mee and My Malaysia from http://babeinthecitykl.blogspot.com/

I'm afraid what I thought may have been my most appealing dish has already been blogged about here:
http://malaysiankitchen.blogspot.com/2008/02/lobster-fried-ho-fun.html

Well, here is another one along similar llines. Fried Ho Fun (Rice Sticks) Cantonese style is my favourite type of fried noodle dish. So, here, I have concocted one that makes use of bits of frozen seafood cocktail, but based its main flavouring comes from fresh slices of chicken, marined in soy soauce and black beans.

I first fry the noodles with a few drops of sweet soy and light soy,then set aside.



Next, I stir fry the chicken pieces, then add bits of seafood, in this case a few pieces of shrimps, fishballs, squid and choy sum. After that, add hot boiling stock (knorr cube, with oyster sauce, and shaosing wine). Then thicken sauce with cornflour. Stock must be boiling as you dont want to bring it to boil in the wok, resulting in overcooking the meat.



After that, just pour over the noodles and serve.

Soy Sauce Chicken

A very popular chinese dish enjoyed all over the world. I use the same recipe that you would find at many Cantonese restaurants, where you can see the chicken hung up whole, on the display window. However, as this is the home version, it was not practical to cook the chicken whole as this would mean making enough sauce to cover the whole chicken. What would I do with the sauce afterwards? In a restaurant, they would make more chickens with it. Shame really, as cooking the chicken whole would mean being able to seal the juices in, making it succulent, smooth and the meat not as dry.

This is a simple dish. Firstly, I cut the chicken to small pieces, then marinate with seseme oil, pepper, dark soy, sweet soy, light soy, 5 spice powder and rice wine. Then the other ingredients are ginger, garlic and spring onions.


masao kitamura


I fry the ginger, garlic and whites of the spring onions, then add chicken and brown them, then add light stock (1/4 of a knorrs cube), ebough to cover 50% of the chicken. This is left to stew, stirring occassionally till the sauce thickens and chicken is cooked. Add salt and sugar to the desired taste.


masao kitamura



After its cooked, garnish with greens of the spring onion and stir.


All Care Animal


Then serve with rice!