Braised Meat/Lo Rou Noodles

braised meat with mee pok
braised meat with mee kia

150 g chicken breast meat/pork – minced and season with 1 tsp corn flour
5 dried mushrooms – soaked till soft and finely chopped
75 g chai po – rinsed and drained
4 cloves garlic – minced
4 shallots – sliced finely
4 hard boiled egg – shelled and halves
2 stalk spring onions – chopped
2 red chillies – sliced
1 Japanese cucumber – shredded
Mee Pok/mee kia
Fried crispy onion

3 tbsp corn flour – mixed with 4 tbsp water

Sauce Ingredients (for braising)
300 ml chicken stock
150 ml braising sauce (leftover from braising duck) or can use Tai Hua Chinese braising sauce.
1 tbsp dark soy sauce
3 small rock sugar
1 tsp sesame oil
1 tsp white pepper

Tossing sauce
1 tsp sesame oil
1 tsp mushroom sauce
2 tbsp water

1) Heat oil in a wok and saute minced garlics, mushrooms and shallots till fragrant. Add in chai po and continue to stir fry for 3 minutes. Add in minced meat and fry till opaque. Pour in sauce ingredients, stir and bring to a boil. Lower the flame and simmer for 15 minutes or until meat is tender. Taste accordingly and thicken with corn flour mixture and ladle over noodles or rice.

To serve
1) Mix the tossing sauce in a bowl. Cook the mee pok/mee kia . Then put them into the tossing sauce, mix well and transfer to a serving plate.
2) Ladle the gravy on top and garnished with egg, cucumber, fried onion, spring onion and chillies. Serve with sambal belacan on the side.

** Gravy can be used for steamed tofu.