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The ingredients needed to prepare KL Hokkien Chicken & Shrimp Noodles:
- Get 300 g Chicken Thigh Meat (cut into pieces)
- Prepare 100 g Shrimp (de-vein)
- Take 100 g Fish Balls (halved)
- Provide 100 g Chinese Cabbage (finely diced)
- Get 300 g Yellow Noodles (washed)
- Prepare 20 g Garlic (minced)
- You need 20 g Ginger (minced)
- Prepare 4 Tbsp Schmaltz (see my recipe)
- Take 4 Crispy Chicken Skin (see my recipe)
- Take [Marinade]
- Take 1 Tbsp Light Soy Sauce
- Prepare 1 Tbsp Oyster Sauce
- Take 2 pinches White Pepper
- Provide 20 g Garlic (minced)
- Get 1 tsp Sesame Oil
- Prepare 1 tsp Corn Flour
- Take [Sauce]
- You need 2 Tbsp Dark Soy Sauce
- Provide 2 Tbsp Light Soy Sauce
- Take 2 tsp Sugar
- You need 2 pinches White Pepper
Instructions to make KL Hokkien Chicken & Shrimp Noodles:
- MARINADE: Add the Marinade to the Chicken and set aside fir 30 minutes. Salt the Shrimp and set them aaside for 30 minutes.
- SEAFOOD: heat 2 Tbsp of Cooking Oil until hot. Stir fry the Shrimp and Fish Ball until they are pink and brown. Remove and set aside.
- CHICKEN: add another 2 Tbsp of Cooking Oil into the same wok and heat it until hot. Stir fry the Chicken until they are brown all over. Remove and set aside.
- NOODLES: next add the Schmaltz in the wok and heat until hot. Sauté the Ginger and Garlic until fragrant. Then add the Noodles and Sauce and mix thoroughly until all the Noodles are coated.
- ASSEMBLE: next, add the Chicken, Shrimp, Fish Ball, Chinese Cabbage and mix well. Serve hit and garnish with Crispy Chicken Wings.
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