Chili Pan Mee
Ingredients
Ingredient A:
- 4 Eggs (1 egg/person)
- 200g Organic Handmade Pumpkin Pan Mee (1 piece/person)
- 100g Organic Raw Peanut Kernels (grounded)
- 50g Organic Coriander (chopped)
- 200g Zenxin Pumpkin Beancurd (sliced)
- 50g Organic Spring Onions (chopped)
Ingredient B (for minced chicken):
- 3 tablespoons Pure Olive Oil
- 100g Chicken Breast
- 2 tablespoon Oyster Sauce
- 2 tablespoon Organic Black Bean Soy Sauce
- 2 tablespoon Dark Soy Sauce
- Half Organic Onion
- 4 cloves Organic Garlic
- 50g Qing Yuan Organic Dried Black Fungus (sliced)
- 50g Organic Brown Shiitake Mushroom (sliced)
- 50g Organic Pumpkin (cubed)
Ingredient C (for chili paste):
- 3 tablespoons Pure Olive Oil
- 2 piece Organic Onion (minced/blended)
- 6 cloves Organic Garlic (minced/blended)
- 10g Organic Red Chili Mathania (minced/blended)
- 5 pieces red chili (minced/blended)
- ½ teaspoon salt
- ½ teaspoon sugar
- 3 tablespoons Pure Olive Oil
Methods
Chili Paste:
- Add all ingredients for chili paste, except for salt and sugar, into a food processor, and process until finely chopped.
- Heat oil in a pan over medium heat.
- Add in the finely chopped ingredients and saute until the chili paste appears quite dry, and darker in colour.
- Season with salt and sugar, stir occasionally, to avoid burning the mixture. It would take about 20 minutes.
- Once done, place in a bowl for later use.
Minced Chicken:
- Mince chicken breast, garlic and onion. Cut soaked black fungus and brown shiitake mushroom into slices, and cut pumpkin into cubes.
- Heat oil in a pan over medium heat. Add minced garlic and minced onions saute until it is golden brown.
- Add minced chicken, cubed pumpkin, sliced brown shiitake mushroom and black fungus and stir fry until there is change in colour.
- Add oyster sauce, black bean soy sauce and dark soy sauce. Stir fry for about 2 minutes.
- Once done, place it in a bowl for later use.
Assemble:
- Bring a pot of water to boil, cook pumpkin pan mee for 5 minutes. When the pan mee is ready, scoop them into the serving bowls.
- Cut pumpkin beancurd into small pieces and fry over a low heat until it is golden brown.
- Heat oil in a pan over medium heat and fry the eggs.
- Assemble the chili pan mee by topping the cooked minced pork, pumpkin beancurd, sunny-side-up eggs and chili paste on the pan mee.
- Garnish the pan mee with grounded organic raw peanut kernels, chopped coriander and spring onions.
- Serve immediately.
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