Ingredients20 items
- 1 large onion
- 3 cloves garlic
- 1 piece dried shrimp
- 2 tablespoons chilli flakes
- Chicken
- 4 tablespoons oyster sauce
- 4 tablespoons soy sauce
- 4 tablespoons tomato sauce
- 1 liter water
- 1 cube chicken stock cube
- 1/2 teaspoon white pepper powder
- 1 teaspoon salt
- Shrimps
- Chinese cabbage
- 1 tomato
- 2 eggs
- 2 tablespoons cornstarch + water
- Battered onion flakes
- Yellow noodles
- Wonton leaves
Instructions
1
Chop a large onion, 3 cloves of garlic, and a piece of dried shrimp (soak in a little bit of water first) finely.
2
Place the chopped ingredients into a wok and sauté with 2 tablespoons of chilli flakes until slightly crispy.
3
Add chicken to the wok and stir-fry for a moment until it's cooked through.
4
Add oyster sauce, soy sauce, tomato sauce, and 1 liter of water. Bring to a boil.
5
Once boiling, add chicken stock cube, white pepper powder, and salt. Simmer for about 5 minutes.
6
Add sliced Chinese cabbage, tomatoes, and shrimps. Stir-fry well until vegetables are cooked but still slightly crunchy.
7
Break in two eggs into the soup and stir to scramble them. Add cornstarch mixture (2 tablespoons of cornstarch mixed with water) to thicken the sauce at the end.
8
Serve yellow noodles and wonton leaves on a plate, then pour the soup over it.
9
Top with fried onions flakes just before serving for best texture.