Mee Hailam Chinese Style Recipe

Mak Erot

3 min read

·

Apr 12, 2025

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Mee Hailam Chinese Style Recipe: A Delicious Fusion Dish

Are you ready to embark on a culinary adventure? This Mee Hailam Chinese Style recipe will guide you through creating a delightful fusion dish that blends the best of both Malaysian and Chinese cuisines. Get ready to tantalize your taste buds!

What is Mee Hailam?

Mee Hailam, a beloved Malaysian dish, typically features a rich, flavorful broth, often with chicken, and thin egg noodles. Our Chinese-style twist adds a unique depth and complexity to this classic. We'll be enhancing the aromatic broth with a blend of Chinese spices and cooking techniques, creating a truly unforgettable experience.

Ingredients You'll Need:

This recipe serves 4 people. Adjust quantities as needed for larger groups.

For the Broth:

• 1 whole chicken (approx. 1.5kg), cut into parts
• 8 cups water
• 2 inches ginger, smashed
• 4 stalks scallions, roughly chopped
• 2 star anise
• 3 cloves garlic, smashed
• 1 cinnamon stick
• 2 tablespoons soy sauce (light or dark, to your preference)
• 1 tablespoon fish sauce
• 1 teaspoon white peppercorns
• 1 tablespoon oyster sauce (optional, for added umami)
• Salt to taste

For the Noodles & Garnishes:

• 1 pound fresh egg noodles
• 1 cup shredded chicken (from the broth)
• 1/2 cup chopped cilantro
• 1/4 cup chopped scallions
• 1 hard-boiled egg, sliced
• Fried shallots (optional, for added texture and flavor)

Step-by-Step Instructions:

1. Prepare the Broth: In a large pot, combine the chicken, water, ginger, scallions, star anise, garlic, cinnamon stick, soy sauce, fish sauce, white peppercorns and oyster sauce (if using). Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the chicken is cooked through. Skim off any foam that rises to the surface.

2. Strain the Broth: Once the chicken is cooked, remove it from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve to remove solids. Shred the chicken meat and set aside.

3. Season the Broth: Return the strained broth to the pot. Season with salt to taste. You may want to adjust the soy sauce or fish sauce at this point to your desired level of saltiness and umami.

4. Cook the Noodles: While the broth simmers, cook the egg noodles according to package directions. Drain well and rinse with cold water to prevent sticking.

5. Assemble Your Mee Hailam: Divide the cooked noodles into bowls. Ladle the hot broth over the noodles. Top with shredded chicken, cilantro, scallions, sliced hard-boiled egg, and fried shallots (if using).

6. Serve Immediately: Enjoy your delicious and aromatic Mee Hailam Chinese Style!

Tips and Variations:

• For a richer broth, you can add roasted chicken bones or pork bones to the simmering broth.
• Feel free to add other vegetables, such as sliced mushrooms or bok choy, to the broth while simmering.
• If you prefer a spicier broth, add a few dried chilies to the pot while simmering.
• Garnish with a squeeze of lime juice for a zesty kick.

Search Engine Optimization (SEO) Considerations:

This recipe post incorporates various SEO techniques, including:

• Keyword Optimization: The title, headings, and body text naturally incorporate relevant keywords such as "Mee Hailam," "Chinese Style," "Recipe," and variations thereof.

• Semantic SEO: The article uses semantically related terms to enhance understanding and context for search engines.

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• Structured Data: While not explicitly shown here, a website publishing this recipe should utilize schema markup to provide search engines with additional context about the recipe, its ingredients, and cooking instructions.

This detailed recipe, combined with effective SEO practices, will help attract a wider audience interested in this unique and delicious fusion dish. Enjoy!