MUSHROOM MEE SUA

I haven't been to Japan, but I've seen Taiwan and bedazzled by the beauty of Taipei, probably because of comparison from where I came from.

I'm amazed how Taiwan particularly in Taipei managed to present their highest standard of food packaging. It was the first time I ate McDonald Fried Chicken in a sealed parchment paper, as I tear it open,  it is smoking hot! , literally smoking. The milk tea i loved from 7-Eleven comes in a small carton with paper straw attached to it. The delicious pineapple cakes individually wrapped and packed elegantly in boxes which I have mistaken as a jewelry box, same with their variety of chocolates.

Every time, always, when i enter the mall or a shop, the call of Huānyíng! Huānyíng! 欢迎  is in the air followed by a smiling face in front of you. So in my entire stay, it was never a window shopping but a shopping impulse caused by Huānyíng! 😆

Food? This, i never did miss! I had their famous Ting Kua Kua (TKK) Fried Chicken  just outside SOGO Mall, lucky,  I befriended the cook and gave me extra pieces whenever i grab a pack. Off we went to Shi Lin, the famous and the largest night market in Taipei District where dozens and dozens of street food lined up for a grab. Snack bites like grilled squid, huge fried crispy chicken, the smell of stinky tofu and sausages on the bones are amongst which caught my palate. It's weird taste--more of an authentic Chinese spices in it which i was so ignorant at that time. BUT, they are actually, interestingly aromatic and distinctively flavourful, delicious! An amazing signature taste of Taipei one wouldn't miss.

Another street food to hail while in Taipei is the famous OYSTER MEE SUA. Whenever i had this, i set aside the oysters {sorry not a fan of oysters}. Little did i know one can order mee sua without oysters , ha! ha! ha! 

Today, I'll venture on taiwan mee sua, but with chicken and mushrooms, instead, and I must admit, without the mushrooms, the texture and the taste is almost Shi Lin!!!

CHICKEN MUSHROOM MEE SUA

Shi Lin Market Inspired, Taiwan street food

¼ part chicken breast, boiled, shredded and set aside including the boiled water

2 tbsp EVOO   

1 head garlic

I medium onions

1 punnet mushroom

10 c water

1 ½ knorr chicken cube (or you can use chicken broth)

Salt and pepper

2 tbsp oyster sauce

2 tsbp LKK Superior Light Soy Sauce

1 tbsp dark soya sauce

1 tbsp black vinegar

About 200g mee sua (flour vermicelli noodles)

Spring onions

Coriander (optional)

1 tbsp cornstarch mix with 1 tbsp water to thicken the sauce

Black Vinegar to drizzle before eating

Boil Chicken breast. Save the broth and shred the chicken, set aside.

Pour EVOO in a pot.

Sauté garlic  and onion , then add mushrooms.

Remove from the pot then place it in a blender and blend. Then return back to the pot.

Add the saved broth from chicken and add additional to make 10 c of water.

Drop knorr cubes and mix.

Mix sauces in a bowl and add in the broth.

Boil then add mee sua.

Simmer til noodle is cooked.

Add dissolved cornstarch and mix.

Serve hot with shredded chicken, chopped spring onions and coriander and drizzle some black vinegar.