📝 About This Recipe
A staple of Malaysian hawker centers, Claypot Yee Mee features deep-fried golden egg noodles nestled in a thick, savory umami gravy. As the noodles sit in the bubbling claypot, they soften at the edges while retaining a satisfying chew, absorbing the rich essence of shiitake mushrooms and ginger. Topped with a silky poached egg and vibrant greens, this dish is a masterclass in texture and soul-warming flavor.
🥗 Ingredients
Noodles and Protein
- 2 blocks Yee Mee (Crispy Egg Noodles) (standard disc-shaped crispy noodles)
- 150 grams Chicken Thigh (sliced into bite-sized pieces)
- 6 pieces Medium Shrimp (peeled and deveined, tail on)
- 4 pieces Fish Balls (halved)
The Savory Broth Base
- 700 ml Chicken Stock (unsalted or low-sodium)
- 4 pieces Dried Shiitake Mushrooms (soaked in hot water, sliced; reserve soaking liquid)
- 3 cloves Garlic (minced)
- 1 inch Ginger (sliced into thin matchsticks)
Sauce Seasonings
- 2 tablespoons Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 teaspoon Sesame Oil
- 1 tablespoon Shaoxing Rice Wine (optional but highly recommended)
- 1/4 teaspoon White Pepper (ground)
- 2 tablespoons Cornstarch Slurry (mixed with 2 tbsp water)
Garnish and Finishing
- 2 large Eggs (one per pot)
- 1 bunch Choy Sum or Bok Choy (trimmed and cleaned)
- 1 stalk Spring Onions (finely chopped)
👨🍳 Instructions
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1
Begin by marinating the chicken slices with a dash of light soy sauce and white pepper. Set aside for 10 minutes.
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2
If using a traditional claypot, soak it in water for 15 minutes before cooking to prevent cracking. If you don't have a claypot, a small heavy-bottomed saucepan will suffice.
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3
Heat 1 tablespoon of oil in the claypot (or a wok) over medium heat. Sauté the minced garlic and ginger matchsticks until fragrant and golden.
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4
Add the sliced shiitake mushrooms and stir-fry for 1-2 minutes until they begin to release their earthy aroma.
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5
Add the marinated chicken and fish balls. Stir-fry until the chicken is mostly cooked through and opaque.
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6
Pour in the chicken stock and the reserved mushroom soaking liquid. Bring the mixture to a vigorous boil.
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7
Stir in the oyster sauce, light soy sauce, dark soy sauce, and Shaoxing wine. Season with white pepper. Taste the broth—it should be savory and slightly salty.
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8
Gently place the two blocks of crispy Yee Mee into the bubbling broth. Use chopsticks to lightly press them down so they start to submerge.
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9
Add the shrimp and the green vegetables (Choy Sum) on top of the noodles. Cover the claypot with its lid and simmer for 2 minutes.
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10
Open the lid and slowly pour in the cornstarch slurry while stirring the liquid gently. The gravy should thicken to a silky consistency that coats the noodles.
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11
Crack one egg directly into the center of each portion. Do not stir; let the residual heat of the gravy poach the egg to a perfect soft-set.
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12
Drizzle with sesame oil and cover the pot for one final minute. Turn off the heat.
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13
Garnish with chopped spring onions and serve immediately while the pot is still sizzling and the egg yolk is runny.
💡 Chef's Tips
Don't overcook the noodles; they should still have a bit of 'bite' in the center when you start eating, as they will continue to soften in the hot claypot. If you don't have a claypot, use a cast-iron pot to retain heat effectively. Always use high-quality chicken stock, as the noodles absorb a lot of liquid and the flavor of the broth is the star. To prevent the egg from disappearing into the sauce, crack it in at the very end and let it poach gently on top. Adjust the amount of dark soy sauce based on your preference for color; more will yield a deeper, darker gravy.
🍽️ Serving Suggestions
Serve with a side of pickled green chillies in soy sauce for a classic tangy-spicy contrast. A glass of iced calamansi lime juice or Teh O Ais (iced black tea) cuts through the richness of the gravy perfectly. Pair with a side of stir-fried bean sprouts with salted fish for a complete Malaysian hawker-style meal. For extra heat, provide a small dish of Sambal Belacan on the side.