YIELD: 4 servings
4 cups water, hot
4½ tsps. chicken bouillon powder
4 Tbsps. peas, frozen, then defrosted
4 pieces fresh mushrooms, black, shredded
2½ oz. ham, shredded
7 oz. yam noodles
5 pieces crab-flavored sticks, torn into shreds
1 tsp. Lee Kum Kee Mushroom Flavored Soy Sauce
1 tsp. sesame oil
2 tsps. cornstarch
2½ tsps. Lee Kum Kee Chili Garlic Sauce
1 tsp. white pepper
½ tsp. salt
3 Tbsps. white vinegar
½ tsp. sugar
1. Mix water and chicken bouillon powder into a pot and bring to a boil. Add next six (peas, mushrooms, ham, yam noodles, crab-flavored sticks, Mushroom Flavored Soy Sauce) ingredients and cook for about 3 minutes or until heated through.
2. Mix together sesame oil, corn starch, Lee Kum Kee Chili Garlic Sauce, pepper, salt, white vinegar and sugar. Stir into chicken bouillon mixture and heat through.
Recipe and photo: Lee Kum Kee
