Dry Wan Tan Mee with Stewed Chicken Feet & Mushrooms

Dry Wan Tan Mee with Stewed Chicken Feet & Mushrooms

Ingredients

Stewed Chicken Feet & Mushrooms (Obtained from Stewed Phoenix Claws recipe)

1 ball Wan tan mee

10 g Siow Pai Chai

Ingredient A (All well mixed on a plate)

1½ tbsp Light soy sauce

½ tbsp Oyster sauce

1 tbsp Dark soy sauce

½ tbsp Sesame oil

½ tbsp TikkoSS’s Secret Ingredient

5 tbsp Warm water

2 dash White ground pepper

Garnishing

Green chillies with vinegar (Optional)

Method

1. Boil 2L of water and set another 2L of cold water aside

2. Loosen the ball of wan tan mee and cook it in the boiling water for 5 mins

3. Transfer the wan tan mee into cold water for 3 mins before cooking it again in boiling water

4. Cook Siow Pai Chai in boiling water and remove it together with wan tan mee from boiling water after 8 mins. Mix with ingredient A. (Notes: Duration of cooking wan tan mee depends on the tenderness of noodle desired for)

5. Ready to be served with stewed chicken feet & mushrooms on a side together with Siow Pai Chai and wan tan mee

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Tags: ChewSS, chicken, chicken feet, chili, chinese, dinner, food, halal, mushroom, mushroom claws, no MSG, noodles, phoenix, secret ingredient, stewed, TikkoSS's Kitchen, vegetables, vinegar, wantan