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Ah Cheen

Oyster Mee Sua

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Prep Time 10 minutes
Cook Time 30 minutes
Mee Sua soaking time 30 minutes
Total Time 10 minutes
Servings: 3 Portions
Cuisine: 台式 TAIWANESE
Ingredients Method Notes

食材 Ingredients
  

Mee Sua soup：
  • 60 g Red Mee Sua
  • 1 tbsp Fried garlic
  • 1.5 tbsp Fried shallot
  • 1 L Chicken Stock
  • 500 g Oyster stock
  • 2 handful bonito flakes
Seasoning：
  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1/2 tsp Dark soy sauce
  • 1/2 tsp Salt
  • 1/2 tsp Ajinomoto
  • 1/4 tsp White pepper powder
Thickening agent：
  • Potato starch : water = 1:1
生蚝Oysters：
  • 15-20 Oysters
  • 1 tbsp Potato starch
配料Toppings：
  • Shredded Chicken
  • Coriander
  • Black vinegar
  • Grated garlic
  • Chilli sauce

步骤 Method
 

  1. Rinse the red mee sua and soak it in clean water for at least half an hour.
  2. Wash the oysters thoroughly, keep a bit water in the bowl, then coat them evenly with sweet potato starch batter.
  3. Bring a pot of water to a boil, turn off the heat, and gently place the oysters in one by one.
  4. After soaking for 5 minutes, lightly stir to shake off excess starch.
  5. Bring the water back to a boil for 5 seconds, then immediately remove the oysters and soak them in clean and cool water.
Mee Sua Soup：
  1. Add fried garlic, fried shallots, chicken broth, oyster broth, and bonito flakes into the pot, then bring it to a boil over medium heat.
  2. Drain the soaked imee sua, cut it shorter, and add it into the soup.
  3. Stir in all the seasonings.
  4. Finally, thicken the soup by adding starch slurry bit by bit and keep stirring, until desired thickness.
To serve:
  1. Ladle the mee sua soup into a bowl, top with shredded chicken and oysters, then add minced garlic, chili sauce, black vinegar, and cilantro—and it’s ready to enjoy!

小贴士 Tips

* Fried Garlic & Fried Shallot
If you always have crispy fried garlic and fried shallots on hand, you can simply add them straight into the soup according to the recipe. But if not, no worries—just do it like the video shown, sauté the garlic and shallots with a good amount of oil over low heat until golden brown, then only add in the stocks.
* Shredded chicken breast
I used leftover chicken breast from the day before. But if you plan to use a fresh one, that’s perfectly fine too—just add it into the simmering chicken stock, and cook it about 5-8 mins, then take it out before adding the mee sua and bonito flakes. Actually, this method could even be used to make a simple chicken soup directly!