Pork Yat Gat Mein Soup Recipes

YAT GAW MEIN SOUP WITH CHICKEN - YAKAMEIN RECIPE

Steps:

• Keep all your ingredients ready. Cut your spring onion bulbs into slices, keep the spring onion greens at the side and chop. The stalks will be used to garnish the soup.
• Cut your boneless Chicken into bite-sized strips and keep aside.
• For the Egg, keep a pot on the heat and bring the water to a boil (make sure there is enough water to cover the egg). Place your egg into the cooking water. cook for 1 minute covered, turn off the heat and time for 3 more minutes. In that time your egg will get cooked so that the yolk will remain soft. Take out from the water and, crack briefly and keep in a bowl with cold water. Keep aside.
• Now grab your pan to make the yat gaw mein, heat up, pour in the oil and throw in your sliced onion bulbs. Stir-fry for a little and add the ginger and garlic, stir-fry for another minute. Reduce the heat if it splashed a lot.
• Next, add the chicken pieces and stir cook for a minute or two on both sides. Then season with the Creole seasoning. Stir cook for another few seconds before pouring in the broth and the water. Mix well.
• Keep on medium to high heat so that the soup starts to cook. Add your wheat noodles and soy sauce at this point and mix well again.
• Allow the yakamein to simmer for 10 minutes. Serve in soup bowls with a half of the egg and the chopped green spring onion.

YUMMY CHINESE YAKA MEIN SOUP

Steps:

• Chef's Note: My sister and I are in the back seat of our car, and dad is driving with mom at his side... No seatbelts in those days. We've just left Sunday services at Saint Dennis parish, and we're headed to Chinatown to meet up with my Uncle Charlie, and Aunt Adele. Plus my Uncle Ed and Aunt Josephine and my two cousins Jody and Little Adele will be there too. We're headed for Chiam restaurant. As the snow slowly falls, I spend my time looking out at the city of Chicago, slowly being covered in a blanket of white. When we arrive, we get a large table, and I order what I always do... A big bowl of Yaka Mein soup, a side of pork eggrolls, and a "kiddie" cocktail. To those of you that don't know what that is, it's ginger ale with some cherry juice, and a little umbrella. I spend the time talking and laughing with my cousins, and just enjoying life. Ahh, memories.
• Gather your ingredients.
• Cut the pork into 1/4-inch slices.
• Baton the slices.
• Chef's Note: You can get Chinese pork in most Asian markets: however, I just posted a recipe for Asian Oven-Roasted "Red" Pork that I think is exactly what I remember from my youth. You're not looking for Chinese BBQ pork here... although that will do.
• Cook the hard-boiled egg.
• Add the ingredients for the broth in a saucepan.
• Bring the broth to a lite simmer.
• Add the noodles and allow them to simmer in the broth for about 5 minutes.
• Add the noodles to a serving dish.
• Use just enough of the broth to cover the noodles, and add half the pork.
• Add one half of the hard-boiled egg.
• Sprinkle with some toasted sesame seeds.
• Chef's Note: Repeat for the second serving.
• Serve while still hot. Enjoy my memory.
• Keep the faith, and keep cooking.