3 tbsp oil
2 cloves garlic, chopped
2 shiitake mushrooms, soaked and sliced
1 L water
1 cube chicken stock
10 pcs prawns, deveined
12 pcs mussels
200g dried Chinese noodle
2 stalk choy sum
1 tsp salt
1 tsp sugar
1 tsp white pepper
½ tsp sesame oil
2 tbsp cornstarch, dissolved in 100ml water
Add 1 liter of water add a cube of chicken stock (can be replaced with 1.2 liters of chicken stock). Leave to boil.
Once boiling, add prawns, clams, and dried noodles. Cover and let it boil for about 2-3 minutes, occasionally stirring.
Add choy sum. Season with salt, sugar, white pepper, and drizzle sesame oil then stir gently.
Add cornstarch slurry to thicken the sauce to your thickness preference.
Add more cornstarch slurry if you prefer the sauce to be thicker.
Add sugar and salt to taste, according to preference.
.Transfer into a bowl and serve while hot.