Ingredients for Char Kway Teow - Chicken
Sauce(Mix and blend well):
3 tablespoons light soy sauce
1.5 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
1/2 teaspoon salt
2 dashes ground white pepper
Other Ingredients:
4 tablespoons oil or lard, plus more for frying eggs
3 cloves garlic, finely chopped
200g chicken thighs, sliced thinly
2 Halal Chinese sausages, sliced diagonally - optional
1 bunch fresh bean sprouts, rinsed with cold water and drained
400g fresh flat rice noodles, completely loosened and no clumps
2 large eggs
Recipes
Place all ingredients for sauce in a bowl – stir well to combine.
Heat a wok over high heat. Add oil/lard into the wok, followed by chopped garlic – stir well.
Next add chicken and sausage slices into the wok. Make a few quick stirs with a spatula until the chicken starts to change color and Chinese sausage is aromatic.
Add bean sprouts into the wok followed by flat noodles.
Add the sauce into the wok and fold in with the rest of the ingredients. Using the spatula, push the noodles to one side, and add another tablespoon oil on the empty area and crack the eggs in it. Use the spatula to break the egg yolk and white – scramble and bring it all together with the noodles
Add about a tablespoon of chili paste (if you like it spicy, add more). Continue to stir-fry. Add chives, do a couple of quick stirs, dish out and serve immediately.
Note: Halve the recipe for better results. Please take note of the proper sequence of the cooking process. This is how it's done by Char Kuey Teow hawkers in Penang. Also, a great plate of authentic Penang Char Kuey Teow should be medium brown in color. It shouldn't be too dark with too much dark soy sauce.