Mee Wantan Kicap Sedap Macam Kedai! Siap Sup & Wantan Goreng

Jom buat mee wantan kicap sedap macam kedai bersama Che Nom! Lengkap dengan wantan ayam udang, wantan goreng rangup, sup panas, minyak bawang merah dan cili jeruk.

Che Nom tunjuk langkah demi langkah, dari menyediakan inti dan membalut wantan sampai cara mencelur mee dan membancuh sos kicap. Paling sedap bila mee masih panas, terus gaul dengan kicap dan minyak bawang merah. Makan dengan sup panas dan cili jeruk, memang ngam!

Resipi untuk 4 hidangan, dengan 40–45 biji wantan bergantung pada saiz inti.

BAHAN-BAHAN (BAHASA MELAYU)

Wantan ayam dan udang:
• 250 g ayam kisar
• 100 g isi udang, dicincang kasar
• 40–45 keping kulit wantan
• 1 batang daun bawang, dihiris halus
• 2 ulas bawang putih, diparut halus
• 1 sudu kecil halia parut
• 1 sudu besar sos tiram
• 1 sudu kecil kicap cair
• 1 sudu kecil minyak bijan
• 1 sudu kecil tepung jagung
• ½ sudu kecil lada putih
• ½ sudu kecil serbuk perasa
• 1–2 sudu besar air sejuk

Stok dan sup wantan:
• Tulang atau rangka ayam secukupnya
• 2–4 kaki ayam
• 1 liter air
• 2 ulas bawang putih, diketuk
• ½ inci halia, dihiris
• 2 batang daun bawang
• 1 kiub pati ayam
• ½ sudu kecil lada putih
• Garam secukup rasa

Minyak bawang merah:
• 4–5 biji bawang merah kecil, dihiris nipis
• Secubit garam
• ½ cawan minyak masak

Cili jeruk:
• 4 tangkai cili hijau, dihiris
• ½ cawan air panas
• ⅓ cawan cuka makan
• 1 sudu besar gula
• ½ sudu kecil garam

Sos kicap (4 hidangan):
• 4 sudu besar sos tiram
• 4 sudu besar kicap cair
• 1 sudu besar kicap pekat karamel
• 4–8 sudu besar sup ayam panas
• 2 sudu besar minyak bawang merah
• 2 sudu kecil gula
• ½ sudu kecil lada putih

Mee dan pelengkap:
• 400–480 g mee wantan segar
• 1 ikat bok choy atau sawi/choy sum
• Bawang merah goreng
• Daun bawang, dihiris
• Cili jeruk atau minyak cili

INGREDIENTS (ENGLISH)

Chicken and prawn wontons:
• 250 g minced chicken
• 100 g peeled prawns, roughly chopped
• 40–45 wonton wrappers
• 1 spring onion, finely sliced
• 2 garlic cloves, finely grated
• 1 tsp grated ginger
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp cornflour (cornstarch)
• ½ tsp ground white pepper
• ½ tsp seasoning powder
• 1–2 tbsp cold water

Chicken stock and wonton soup:
• Chicken bones or carcass, as needed
• 2–4 chicken feet
• 1 litre water
• 2 garlic cloves, lightly crushed
• ½ inch ginger, sliced
• 2 spring onions
• 1 chicken stock cube
• ½ tsp ground white pepper
• Salt to taste

Shallot oil:
• 4–5 small shallots, thinly sliced
• A pinch of salt
• ½ cup cooking oil

Pickled green chillies:
• 4 green chillies, sliced
• ½ cup hot water
• ⅓ cup vinegar
• 1 tbsp sugar
• ½ tsp salt

Soy sauce mixture (4 servings):
• 4 tbsp oyster sauce
• 4 tbsp light soy sauce
• 1 tbsp thick caramel soy sauce (kicap pekat karamel)
• 4–8 tbsp hot chicken soup
• 2 tbsp shallot oil
• 2 tsp sugar
• ½ tsp ground white pepper

Noodles and accompaniments:
• 400–480 g fresh wonton noodles
• 1 bunch bok choy or mustard greens/choy sum
• Fried shallots
• Sliced spring onions
• Pickled green chillies or chilli oil

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