5g fried anchovies
3 tbsp oil
4 cloves garlic, finely chopped
200g chicken, cut to small cubes
1 tbsp light soy sauce
2 tbsp oyster sauce
3 stalks baby choy sum
2 cups cabbage, sliced
400g Hokkien noodles
25g thick caramel sauce
¼ tsp ground white pepper
1 tsp sugar
½ chicken stock cube
8pcs prawns, deveined
1 tbsp cornstarch, dissolved in 1 tbsp of water
Pork crackling, for garnish
Grind the fried anchovies till fine. Remove and set aside.
Heat up the wok in medium heat and add oil. Add chopped garlic, marinated chicken, light soy sauce, oyster sauce and stir till chicken is half cooked.
Add water, turn the heat to high and bring to boil.
Add the baby choy sum, sliced cabbage and Hokkien noodles into the wok, stir to mix.
Add thick caramel sauce, then cover the wok and let the noodles braise in the gravy for 5 minutes.
Next, add in the pepper, sugar, chicken stock cube and anchovy powder. Season to taste and mix well.
Bring the heat down to medium heat and allow the soup base to reduce and thicken. Stir occasionally to avoid from burning.
Add prawns and mix well.
Add cornstarch slurry to thicken the sauce and stir to incorporate.