Pan mee with soup

Pan mee with soup


700 g skinless and boneless chicken breast, cut into bite-sized cubes
12 dried shiitake mushrooms
2 Tbs vegetable oil
1/2 cup mushroom water
800 ml chicken stock
500 g Tagliatelle

Soup flavouring

1 tablespoon soy sauce
2 tablespoon oyster sauce
2 tablespoons Shao Xing wine
1/2 teaspoon sesame oil
3 dashes white pepper
2 Tbs dark soy sauce


Heat up the pot with the oil. Add the chicken into the pot and stir for 45 seconds until lightly brown. Add the mushrooms and do a few quick stirs. Pour in the soup flavouring, mushroom water and chicken stock; stir to combine well.

Add the tagliatelle into the chicken soup and bring to boil on low heat. Cover the pot and let cook and simmer for about 30 -40 minutes until tagliatelle are al dente. Season with salt and pepper.

Cook’s Notes:

You can also use bone-in chicken (with skin) for this dish. Chicken leg quarters will be ideal.
Use 2-inch knob of ginger if you like ginger.