Famous Malaysian Chicken Mee Goreng
The easiest way to make a tasty biryani – let’s see how to prepare 1kg of dum biryani which can serve at least 6 people.
- Water – 1.5 liter (to boil noodles)
- Salt – 1/2 tbsp
- Noodles – 250 grams
- Chicken (boneless) – 250 gram
- Onion – half (half of medium sized onion)
- Tomato – 1
- Red Chilli – 6
- Garlic – 9 cloves (6 + 3)
- Oil – 7 tablespoons (4 + 2 + 1 – to be poured at various levels of cooking)
- Spring Onion – 1 cup (100 grams)
- Cabbage – 1 cup (100 grams)
- Salt – 1/4 tbsp
- Tomato sauce – 2 tablespoon
- Egg – 2
Things to do before we start cooking –
- Take one medium sized onion – cut it into two halves. Use just one half now.
- Take one medium sized tomato.
- Take red chilli – 6 and garlic – 6 cloves.
- Put (1/2 onion + 1 tomato + 6 red chilli + 6 cloves of garlic) in the big jar of mixy and grind until they turn to a fine paste.
- Chop garlic, cabbage, spring onions into small pieces and keep them in separate cups.
Steps to Prepare
Place a 3 litre vessel on the big burner. Keep flame in high.
Pour in 1.5 litres of water (to boil our noodles).
Once the water starts boiling, add 1/2 tablespoon of salt to it.
Next, add 250 grams of home-made noodles to the boiling water.
Pour 1 tablespoon of oil – to avoid sticking of noodles.
Stir continuously with a wooden spatula.
Let the noodle get cooked in boiling water for 2 to 3 minutes. Don’t let the noodle get over cooked.
Now, turn off the flame.
Drain the excess water – let the noodle dry in that vessel.
Next, place another pan (3 litres capacity) on the small burner. Turn on the flame.
Pour 4 tablespoons of oil. Keep flame in high. Let the oil start boiling.
Cut 3 cloves of garlic into smaller pieces and add them into the boiling oil.
• Add the paste that we have already prepared using mixy.
• Add very little of spring onions and cabbage (just half of one handful).
• Salt – 1/4 tablespoon.
Stir continuously for another 10 minutes in low flame and high flame alternatively.
This is very much necessary to give out good flavour.
After 10 minutes, add 250 grams of boneless chicken (we can reduce the quantity of chicken added).
Stir a little so that chicken pieces mix well with the masala in pan.
Turn the flame to LOW.
Close the pan with a lid.
Let the chicken get cooked in low flame for 7 to 10 minutes.
After 7 to 10, minutes in low flame, open the lid. Stir a little.
Now turn the flame to high and let the masala get dried. Stir continuously.
Place a non-stick flat pan (dosa tawa) on the big burner.
Keep it in high flame.
Once the flat pan gets hot, pour 2 tablespoons of oil.
Shake the pan so that oil spreads equally over the pan fully.
Meanwhile, break 2 eggs and pour them into a bowl.
Beat the eggs until they become frothy and pour them over the heated oil on pan.
Spread the egg evenly over the face of pan.
Turn off the flame after 10 sec – our omlette is ready. Let the omlette be on pan for some time.
Now, let’s turn the flame LOW for the pan carrying chicken and masala.
Then add the below –
• Cooked noodles to the pan.
• handful of chopped spring onions
• handful of chopped cabbage
• tomato sauce – 1 tablespoon
• Soya sauce – 1 tablespoon
Stir well (with two wooden spoons) so that all mix well.
Meanwhile, roll the omlette and cut it into small pieces.
Add the cut pieces of omlette to the noodles.
Stir continuously for 2 minutes in low flame.
That’s all guys – the Mee goreng is ready and we can taste it with our friends and relatives.