Min Frire
Serves 1
Directions
- 1Marinate the chicken by mixing the chicken thigh fillets with black pepper, light soy sauce, Chinese cooking wine, oil, and cornstarch in a bowl.
- 2Cover and set the marinated chicken aside for 20-30 minutes.
- 3Heat some neutral oil in a pan over medium to high heat and fry the prawn tails until just cooked.
- 4Season the cooked prawns with a little salt and pepper, then remove and set them aside.
- 5Add another tablespoon of oil to the same pan and pour in the whisked eggs, swirling to cover as much surface area as possible.
- 6Cook the eggs, breaking them with a spatula or wooden spoon until scrambled, then remove and set aside.
- 7Place the pan back on the heat, add some oil, and cook the marinated chicken until it starts to brown, about 5 minutes.
- 8Add the sliced Taiwanese sausage (or lap cheong) to the pan with the chicken and mix well.
- 9Toss through the julienned carrots, shredded Chinese cabbage, and the white parts of the spring onion for 2-3 minutes.
- 10Add the hokkien noodles, cooked prawns, pepper, light soy sauce, and oyster sauce to the pan.
- 11Toss and cook for 2-3 minutes until everything is well combined and heated through.
- 12To finish, toss through the cooked scrambled egg, the green parts of the spring onion, and the bean sprouts.
- 13Serve the Min Frire hot.
Ingredients
- 3 chicken thigh fillets, cut into strips
- 0.5 tsp black pepper
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp oil
- 1 tsp cornstarch
- 10 pieces prawn tails
- 3 eggs whisked
- 2 pieces Taiwanese sausage, sliced
- 0.67 cup carrot cut into matchsticks
- 0.67 cup shredded Chinese cabbage
- 3 pieces spring onion, sliced into 4 cm lengths, white and green parts separated
- 1 kg hokkien noodles
- 2 tbsp oyster sauce
- 1 cup bean sprouts
Equipment
wok or large pantongschopsticksspatulabowl
Tips
- This recipe is all about preparation, just like any stir-fry.
- Using Taiwanese sausage adds a chewier texture, and a richer and sweeter flavor.
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