猪脚焖米粉 Pork Trotters Braised Bee Hoon: Rendition of Paradise Inn's signature dish

If you like pork trotters and rice noodles, you will like this. I ate it once at Paradise Inn and today, I decided to create it to let my family try. They were skeptical as they presume it will be very oily. But they were pleasantly surprised as I added lots of Kai Lan, a dark leafy vegetable, canned bailing mushroom and canned shitake mushroom which is tender and smooth plus packed chestnuts that's eaten as snacks. The result is a quick treat using canned food but a dish worthy to be served in a restaurant. Having said that, this is an occasional treat, when you feel like dieting is not for the day. Nevertheless, having a little serving when you are dieting won't hurt. :)

Ingredients:
Narcissus brand canned pork leg with mushroom
Narcissus brand canned stew pork chops
Hosen brand canned bai ling mushroom, sliced
Any canned shitake mushroom, sliced
1 pack Chili brand bee hoon, soaked in warm water
1 pack cooked and ready to eat chestnuts
Kai Lan vegetable, chopped roughly
1 bowl Swanson chicken broth
5 tablespoon dark soy sauce

1. Heat wok and add all canned food, dark soy sauce, chicken stock and chestnuts and bring to a boil.

2. Add bee hoon and make sure every strand is evenly coated in the gravy.

3. Cover and braise for 10 minutes.
4. Add Kai lan and stir till Kai Lan is cooked.
5. It's ready now! Serve hot!

Inspiring Yummy Mummies
PoshPearl