Claypot Yee Mein with Zai Er

Clay pot Yee Fu Noodles Topped with Zai Er

1 packet Hong Kong Yee Fu Mee (crispy egg noodle)
100 g enoki mushroom – trimmed of the ends
3 dried shitake mushroom – soaked till soft and slice
1 small  can straw mushroom – halved
1 small can button mushroom – sliced
1/2 carrot – sliced
3 cloves garlic – minced (used 3-4 slices ginger for pure vegetarian)
4 pieces long cabbage – cut into 4 section (you use baby bok choy)
8 florets of cauliflower (optional)
250 ml water
Zai Er for topping
2-4 eggs
1 big claypot
1 tbsp potato starch (mixed with 2 tbsp water)

Sauce Ingredients
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tsp mushroom granules
1 tbsp vegetarian mushroom sauce
Salt & sugar to taste
A dash of pepper

1) Bring a wok of water to a boil, blanch cauliflower, long cabbage for 1 minutes, drained and set aside. Wash the Yee  Fu  Mee as per instructions on the package, drained and blanched in boiling water for 2 minutes. drained and set aside.
2) Heat oil in a clean wok and saute the garlics till fragrant. Add assorted mushrooms (except enoki mushroom) and stir fry for 1-2 minutes. Add carrots, sauce ingredients, water and bring to a boil. Lower heat, covered with lid and simmer till mushrooms and carrots are cooked (roughly 2 minutes).In the meantime heat up the claypot.
3) When gravy is ready (taste accordingly), thicken with potato starch and bring to a boil again. Place long cabbage, cauliflower at the bottom of the heated claypot, blanched yee mee and enoki mushroom on top. Pour the boiling gravy over the noodles, crack eggs in the centre and sides. Covered and let it simmer till eggs are cooked.
4) Off heat and serve immediately with Zai Er or other ingredients of your choice as topping.

Zai Er (Vegetarian Mock Goose)

zai er 1.jpg  zai er 2

5 pieces thick dried beancurd sheets (foo peh)
Satay sticks
1 tsp honey mixed with 2 tsps water
Oil for deep frying

Marinade Sauce (combined together)
1 piece red beancurd cubes (lam yee) mixed in 1 cup water
1 tbsp sugar
1 tsp light soy sauce
1 tsp sesame oil
1/4 tsp 5-spice powder
3 tbsp roasted sesame seed – pounded
1 tbsp all-purpose flour

1) Mix everything in a bowl.
2) Spread a sheet of beancurd on a clean table, slightly clean it with a slightly damp cloth to remove any dirt. Brush each of the beancurd sheets with the sauce. Fold each sheet into 3 overlapping layers, brushing with more sauce on the surface to obtain a rectangle package approximately 121/2 x 71/2 cm (5 x 3 inch)
4) Take a folded beancurd rectangle and thread with a sharp satay stick to hold the multiple layers together and to prevent it from unfolding when fried.
5) Steam over rapidly boiling water for 45 minutes. Cool and brush surface with honey mixture. Leave overnight in the refrigerator.
6) The next day, heat a wok with deep-frying oil until hot. Reduce heat and deep-fry each package separately until golden brown. Carefully remove the satay stick and cut into serving size pieces.
&) Serve hot. Sufficient for 8 with 2 other dishes.

*It is better to use air-fryer