Annual Warehouse Event 2018
Serves 3 - 4 pax
30 - 40 min
Intermediate
1 can of Fortune Razor Clams
6-8 pieces of Fortune Top Shell
1 tbsp Fortune Dried Scallop in XO Sauce
20g Chinese Mushrooms
115g chye sim
225g Hong Kong-style noodles
3 tbsp oil (divided into individual tbsp)
1-inch ginger
1 clove of garlic (minced)
1 spring onion
2-inch carrot
70g Hosen straw mushrooms
1 tbsp Fortune Abalone Sauce
375 ml chicken stock
½ tsp sesame oil
1½ tsp salt (or to taste)
white pepper (to taste)
3 tbsp corn starch + 3 tbsp water
1 tbsp Shaoxing wine
Combine the chicken stock with the sesame oil, salt, sugar, Fortune Abalone Sauce, white pepper. Set aside. In another bowl, mix the corn starch and water together and set aside.
Cut the ends of the chye sim and rinse. Blanch the chye sim for 30sec then set aside.
3. Cook the noodles, making sure they remain al dente, then transfer them into a cold water bath to stop the cooking. Drain thoroughly.
Heat a non-stick frying pan with 1 tbsp of oil. Spread the noodles out in an even layer and fry for 3-5 min or until crispy. Flip the noodles over and add 1 tbsp of oil around the sides of the pan, and crisp till evenly browned. Transfer the noodles to a serving plate.
In a clean pan, heat 1 tbsp of oil and stir-fry the ginger for 10-20 sec. Add in the garlic, scallions, carrots, mushrooms, Fortune Razor Clams, Fortune Top Shell and Fortune Dried Scallop and stir-fry for 10 sec then pour in the Shaoxing wine and sauce mixture and bring to a simmer.
Pour in 1/2 of the corn starch slurry and cook for 15 seconds. Add the remaining slurry until it reaches your preferred consistency. Pour the mixture over the noodles and garnish with more dried scallops. Serve immediately.