Recipe: Wantan Mee with Chicken Char Siu

This Movement Control Order (MCO) has got us craving many Malaysian dishes, such as wantan mee. When you miss it, cook it at home!

Wantan mee with chicken char siu and dumplings (sui kow)

To pair with our wantan mee this time, we have decided to make chicken char siu and sui kow (dumplings). First, you will need to marinate your chicken for your chicken char siu. It is best to leave it to marinate overnight in the fridge, or for at least 6 hours. Then, it is a simple roasting in the oven for 20 minutes, and 2 minutes under the hot grill for a sticky, charred finish.

The dumplings are very easy to put together, just mix the minced chicken with the seasoning and spring onions and wrap. Cook in chicken broth for several minutes and they're ready to be eaten. You can also serve the noodles with wantan, however we ran out of wantan skin, so dumplings will do for now.

When it's time to assemble, quickly cook the noodles in boiling water for a minute, rinse to get rid of extra starch and back it goes into the water for another 10 seconds to reheat. And for the magic - toss the wantan noodles in a mixture of light soy sauce, dark caramel sauce, oyster sauce and shallot oil - to recreate that same taste you get from the wantan mee stalls.

For this recipe, I have used the oyster sauce, soy sauce and sesame oil from Taste-Me. Taste-Me is a range of sauces and paste from Sin Tai Hing, a trusted brand which I have been using in my kitchen for sometime now.  Can't wait to try out some of their other sauces and pastes such as Thai Chili Sauce, Hainanese chicken rice paste and Cili padi sauce.You can purchase these Taste-Me sauces and pastes from Shopee and Lazada, do also check out their Facebook page for latest news and promos.

Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce

Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce

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Wantan Mee with Chicken Char Siu
Recipe by Baby Sumo
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Serves 4


A. For the chicken char siu
Ingredients
500g chicken breast

For the marinade
1 1/2 tbsp Taste-Me soy sauce
1 tbsp cooking oil
1/2 tsp white pepper
3 tbsp honey
2 tbsp Taste-Me oyster sauce
1/2 tsp five spice powder
1/4 tsp grated old ginger

Extra 2 tbsp honey for basting


1. In a bowl, place all the ingredients for the marinade and mix well.

2. Cut the chicken into half lengthwise, then halve it again - you will end up with 4 long strips. Place the chicken into a resealable Ziploc bag and then pour in the marinade. Close the bag, and ensure the chicken is well coated with the marinade. Marinate chicken for at least 6 hours, preferably overnight in the fridge.

3. Preheat oven to 200°C (roast mode).

4. Line a baking tray with tin foil, then arrange chicken in a single layer. Pour over marinade, and cook in oven for 20 minutes. Take out half way to baste the chicken with the marinade and turn over.

5. After 20 minutes, remove tray from oven and drizzle honey on both sides of the chicken and baste. Turn on the grill to highest setting and place under grill for 1-2 minutes (keep an eye as it will brown quickly). You want the chicken to be slightly charred and sticky all over.

6. Remove from oven and rest chicken for 10 minutes. Slice into thick chunks.

B. For the dumpling (sui kow or sui gao)
Makes 5 sui kow

Ingredients

70g chicken, minced

1 tsp Taste-Me soy sauce

1/2 tsp Sin Tai Hing Fook Tong sesame oil

A pinch of salt

Freshly ground white pepper

1 tbsp spring onions, finely chopped
5 dumpling pastry skin

700ml chicken stock
Spring onion, finely chopped, for garnish


1. In a bowl, place the minced chicken with soy sauce, sesame oil, salt, white pepper and spring onions. Mix well and marinate for 10-15 minutes.

2. To wrap dumplings: Prepare a small bowl of water. Take 1 piece of dumpling pastry skin, and place a small mound of filling in the centre. Dip your finger into the water, and run it around the edges of the dumpling wrapper. Bring the opposite edges together to form a semi-circle.

3. Place chicken stock in a saucepan over medium heat and bring to the boil. Once boiling, add the dumpling and cook until the dumplings float to the top, about 3-4 minutes.

4. Serve in a small bowl with some chicken stock and garnish with spring onions.

Note: For wantan recipe, please refer here. The above recipe makes 10 wantans.

C. For the wantan noodles
Ingredients
4 pieces wantan noodles
2-3 bunch boy choy or choy sum

Noodle sauce (per serving)

1/2 tbsp Taste-Me soy sauce

1/2 tbsp Taste-Me oyster sauce

1/2 tbsp dark caramel sauce

1 1/2 tbsp shallot oil

For shallot oil
2 shallots, finely sliced
7-8 tbsp cooking oil

Pickled green chillies (recipe here)

1 For the shallot oil: In a wok, heat oil over medium heat. Once the oil is hot, add the shallots and cook for 7-8 minutes, stirring occasionally, until the shallots are golden brown. Remove from heat and set aside.

2. Bring a large pot of water to the boil. Blanch the vegetable for 30 seconds - 1 minute, until cooked.  Remove and set aside.

3. Loosen the wantan noodles. Add 1 piece of noodle to the pot of boiling water and cook for 1 - 2 minutes (taste test a strand to check for doneness), then rinse under tap for 10 seconds to remove excess starch. Quickly blanch again in the hot water for 10 seconds, remove and drain. It is best if you have a noodle strainer to help you through the whole cooking process.

I used spinach wantan mee this time, but you can just use any type of wantan mee

4. Place ingredients for the noodle sauce in a bowl and mix well. Add cooked noodles (from Step 3) and mix well to coat. Place noodle on serving plate. Repeat for remaining noodles. You may need to change or add boiling water after cooking 2 portions of noodles (ie when water becomes too starchy).

5. To assemble, place blanched vegetables and chopped char siu on the side of the noodles. Drizzle some shallot oil on the vegetable. Serve a bowl of homemade dumpling with soup and pickled green chillies on the side.

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