Pumpkin Chicken Mee Sua Kueh - PC Meal

It had been a busy week after my trip and most of the time I was either in office or at home doing work using PC. I had no appetite for the usual food sold outside yet I didn't have the time to cook all 3 meals to satisfy my hunger. I needed to plan E-meals, something that could be kept inside the fridge, consumed while at work, and heated up anytime. 

My definition of "E-meal" - A non-hassle and healthy meal that can be eaten in front of electronic devices/equipment, for instance PC and TV, without having to walk around too much. 

Chicken and pumpkin Mee Sua Kueh seemed easy and healthy enough to be kept inside the fridge for future consumption (within 3 days), rather than having to keep going to the kitchen to find things to cook. It is great food for kids and elderly too! I chose not to mix the chicken into the mee sua as I wanted to have the "Loh Mai Gai aka Glutinuous Chicken Rice" effect. 

Healthy and Yummy

1 satisfying serving per meal

Ingredients for Mee Sua Kueh

Pumpkin Chicken Mee Sua Kueh (2 Servings)

! Need 2 Small Tin Bowls

Main Ingredients:
2 Chicken Drumsticks (deboned, sliced, marinated*, bones for stock)

1/4 Pumpkin (1/4 shredded, 3/4 cut into cubes for stock)

4 pieces Mee Sua (soaked 5min, drained, set aside)

Side Ingredients:

1 Egg (Hard boiled, sliced half)

2 cloves Garlic (minced)

1 tbsp Dried Shrimps (Soaked, drained, minced)

*Marinate for Chicken Meat:

2 tsps Light Soy Sauce

1 tsp Dark Soy Sauce

1 tsp White Pepper

1 tsp Sesame Oil

1 tsp Mirin (Japanese Sweet Cooking Wine)

Cooking Condiments:

2 tbsps Grapeseed Oil (1 tbsp for frying meat, 1 tbsp for frying meesua)

1 tsp Sea Salt (for stock)

Garnishing:

2 pieces Shallots (sliced thin)

Spring Onion / Parsley / Chervil (chopped coarsely)

Tomato / Chilli / Sweet sauce 

Steps:

1. Cook Chicken Bones, Pumpkin cubes, Salt in 2 china bowls of water, till pumpkins turn mushy

2. Lightly grease tin bowls, add 1/2 Egg facing down, set aside

3. Heat wok, add 1 tbsp oil, add Garlic, add Chicken meat

4. Arrange cooked Chicken meat into tin bowls

5. Wash and dry wok

6. Heat wok, add 1 tbsp Oil, add Shallots, fry till light brown, set aside

7. Add Dried Shrimps and Pumpkin shreds into wok with remaining oil, fry till fragrant

8. Add in Mee Sua and 3/4 (sifted) Stock

9. Mix all the ingredients in the wok lightly and evenly

10. Turn off heat, distribute ingredients into tin bowls and press firmly down

11. Pour remaining (sifted) Stock equally into each tin bowl
12. Steam tin bowls for 20 minutes

13. Use a spoon/fork to make a round inside tin bowls, overturn onto plates

14. Garnish with fried Shallots, Spring Onions and Chilli Sauce