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Number of pax: 4 pax   Cooking duration: 45 minutes


3 tablespoon corn oil
3 cloves garlic, chopped
1 inch ginger, sliced
¼ cup dried chili
350 g chicken
2 tablespoon MAGGI® Homemade Chicken Stock
6 pieces dry shiitake mushroom, pre-soaked and sliced
1.5 litre water
5 tablespoon MAGGI® Oyster Sauce
1 tablespoon dark soy sauce
1 tablespoon sesame oil
¼ cup corn flour
¼ cup water
Other ingredients:  
4 bunch yee mee
4 eggs
600 g mustard leaf


1. In a pot, stir-fry ingredient A until fragrant.


2. Pour in ingredients B and let it boil. Simmer for 10 – 20 minutes.



3. Pour in corn flour to thicken the gravy.



4. Heat a flat pan or a sizzling pan. Put in yee mee, mustard leaf and pour over sizzling gravy.



5. Let it sizzle. While sizzling, pour in egg and let it cook for 2-3 minutes. Serve immediately.


TIPS: The chicken and shiitake mushrooms can pre-marinated.


HACK: For more taste, pour in a bit of the water the shiitake mushroom was soaking in when adding ingredients B.

Nutritional Info

Energy 491 Kcal

Protein 27g

Fat 15g

Carbs 56g

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