Chinese Cuisine

Noodle with Chicken and Prawn in Oyster Scallop Gravy

I just love how this noodle is drenched with the delicious gravy. Actually you may have the option of leaving some crunch in your noodles or not, it all depends on how much gravy you add. For me, I love how the noodles are soaked with the gravy, giving you more flavour in each and every bite =).


  • 180g chicken thigh (bite size)
  • 1 medium size carrot (sliced)
  • 1.5 tbs minced garlic
  • 1.5 minced shallots
  • 8 prawn (shell removed and deveined)
  • 65g baby chye sim or any greens you prefer (chopped)
  • 8 pieces fishball (sliced each ball into 3
  • 220g crispy noodle ( refer to image below. You may also use yee mee noodle)
  • 1 pack of bunashimeji mushroom (remove the base, separate the mushrooms)

Marinate (Chicken )

  • 1 tbs shaoxing wine
  • 2 tbs kikkoman soy sauce
  • 1 tbs cornstarch

Marinate the chicken and refrigerate for 30 minutes


  • 800ml water
  • 4tbs lee kum kee oyster sauce with dried scallop
  • 1 tbs kikkoman soy sauce
  • slurry (20g cornstarch mixed with 40g water )

Method (cooking)

  • Preheat the oven for 100 degree celsius
  • Bake the noodles for 5 minutes. (Since we won’t be cooking the noodles, this is my way to kill any bacteria that might exist in the pack of noodles). Place the noodles in a shallow dish. Set aside.
  • Add 1/4 cup of oil into a heated wok. At medium high heat, Add in the garlic and shallots, followed by the chicken. Stir fry until golden brown
  • Add in the mushrooms, followed by the fishballs. Stir fry for about a minute
  • Add in the carrots, greens and prawn. Stir fry for about a minute.
  • Add in the gravy ingredients. Except the slurry. Let it boil
  • Add in the slurry to thicken the gravy. Let it boil for about 30 seconds.
  • Turn off the heat and pour the gravy on your noodle.
  • Serve hot

Steamed Garlic Prawn

This is an easy recipe for prawn lovers like me. It is delicious and a finger licking good dish that goes perfectly well with a bowl of hot rice. This is the kind of dish that I will never grow tired of =)


  • 14 pieces of medium size prawn (clean, deveined, butterfly cut and pat dry)
  • 20g minced garlic
  • 4 tbs oil
  • 20g water
  • 25g oyster sauce
  • 10g shaoxing wine
  • 1 tsp sugar
  • 5g sesame oil
  • 5g julienne ginger
  • spring onion


  • In a sauce pan, heat up 4tbs oil until very hot, pour it on your minced garlic, set aside
  • Add the water, oyster sauce, shoaxing wine, sugar and sesame oil together. Pour it into the minced garlic oil mixture.
  • Prepare a shallow dish, lay all the prawn on the dish, put some garlic sauce mixture on each prawn. You may pour the rest of the sauce on the dish if there are any leftover.
  • Place all the julienned ginger on top
  • Cover and steam at high heat for about 12-13 minutes or until the prawn are cooked. Do not overcook the prawn.
  • Topped with some chopped spring onion
  • Serve hot.