Claypot Yee Mee Noodles (Chicken)

This is our simple lunch of claypot chicken yee mee (yi mien) noodles (煲仔鸡肉伊面). It is fun to recreate the dine-in experience (especially now so that we can’t dine in for the time being) by having a bubbling claypot in front of you as you tuck in. As you see in the top pic, the claypot was so hot that when I took it off the heat, the egg is still uncooked…

But don’t worry about having to eat a raw egg though. As the bubbling continues, the egg white becomes cooked (and now you can also see the chicken pieces previously buried).

See Also

• Claypot Prawn Yee Mee Recipe
• All About Claypot + Cooking Care
• Easy Delicious Claypot Recipes

INGREDIENTS

Main ingredients for two persons. Dried mushrooms + mushroom soaking liquid, eggs, marinated chicken, mixed frozen veggies (peas, corn & carrots), yee mee (yi mien) noodles, garnishes and a MSG-free chicken stock cube.

Chicken. Since chicken is the main protein of this dish, I used my favourite cut, the thigh meat, without bones and skin. You can also use chicken breast instead. The chicken is cut to bite-sized pieces and then marinated in mirin, soy sauce, white pepper and sesame oil.

Dried Mushrooms provide an umami depth to the soup. I used dried mushrooms to reduce the need for fresh foods, where possible. Be sure to use the quick cooking type of dried mushrooms that cooks in minutes; usually they are the thinnest and cheapest variety. You can also substitute with fresh shiitake mushrooms which are fast to cook and prepare as you don’t need to soak the mushrooms.

STEP-BY-STEP PHOTOS

In a claypot, bring water, mushroom soaking liquid, stock cube and ginger slices to a boil. Then add the mushrooms…

… and marinated chicken.

Cover the lid and cook for 3 minutes.

Add noodles and mixed veggies.

Add the egg, take off from heat and let the egg cook in the bubbling soup.

Print

Claypot Yee Mee Noodles (Chicken) Recipe

Cooking and serving the dish directly in a claypot ensures the dish is piping hot throughout eating. If you don’t have a claypot, you can also use any single-sized casserole, such as the light aluminium pans sold at daiso used to cook instant noodles. You can also use any regular pot and dish out the noodles in a bowl to serve.

Check out the step-by-step photos on the previous page.

Serves: 2

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients:

• 125g boneless & skinless chicken thigh or breast cut to bite-sized pieces
• 6 dried mushrooms use the thin & quick cooking type that cooks in minutes

Ingredients for each claypot

• 300 ml water
• half chicken stock cube (preferably MSG-free)
• 2 slices ginger
• 1 serving “yee mee” (yi mein/伊面) (40-80g)
• 40g mixed veggies (peas, carrots & corn) thawed if using frozen
• 1 egg

(A) Marinade

• 1/2 tsp light soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp mirin
• 2 dashes white pepper powder

Garnishing Suggestions

• chopped spring onions &/or coriander
• saucer of cut chilli padi in soy sauce

Directions:

1. Marinade the chicken in seasonings (A) for at least 15 minutes or up to overnight in the fridge.
2. Prepare dried mushrooms. Soak dried mushrooms in a small bowl of hot water until softened. Discard the mushroom stems. When cooled, squeeze out excess water from the caps. Filter the mushroom soaking liquid through a filter and set aside.
3. Cook the dish in a personal sized claypot individually. Add half the mushroom soaking liquid, water and stock cube in the claypot. Bring to a boil. Add dried mushrooms, half the marinated chicken and ginger. Cover with lid and cook for 3 minutes. Add noodles and mixed veggies. When the noodles are cooked, crack an egg into the bubbling hot soup. Remove from the heat. Garnish with spring onions and/or coriander. Serve immediately in the claypot with a side saucer of chilli padi. Repeat by using up the rest of the ingredients in a second claypot.

Cooking Note(s):

1. Dish out to a bowl when serving to young children to prevent them from accidentally touching the hot claypot while eating.
2. I used frozen mixed vegetables (carrot, corn, peas) as I ran out of fresh greens. You can substitute with other vegetables such as Chinese spinach (菠菜) & choy sum (菜心).
3. Instead of soup cube, you can use any home made soup stock, a mix of tetra-pak chicken stock & water or simply use water & soy sauce.
4. You can substitute the dried mushrooms with fresh shiitake mushrooms. Skip step 2 if doing so.

Ingredients Used: boullion cube • chicken • chicken thigh • chilli padi • dried mushroom • egg • frozen vegetables • mirin • sesame oil • soy sauce (light) • spring onion • white pepper powder • yee mee