Mee Sua in Chicken and Vegetable Soup |
|
 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 10 |
|
Mee sua is a type of chinese noodles - better described as fine wheat vermicelli. It is made with some salt, so it adds flavour to the soup. The soft texture of the noodles, mixed in a clear broth - makes it a very soothing and comforting dish. Chicken soup (and mee sua) for the soul! Ingredients:
150 g vermicelli (my favourite brand is amoy mee sua ) |
220 g chicken leg meat, cubed |
1 carrot, sliced |
1 cup bok choy |
1 cup bean sprouts |
10 cups water |
200 g whole chicken breasts |
1 shallot (sliced and fried until golden brown) |
3 red chilli padi, sliced |
1 teaspoon sesame oil |
1 teaspoon pepper |
1 tablespoon soya sauce |
2 tablespoons chinese wine (unsalted) |
Directions:
1. Mix seasoning ingredients with cubed chicken leg and leave for 1 hour.
2. Boil water and add chicken breasts and carrots to make the broth.
3. For best results, boil broth on high heat in a crockpot for 2 hours.
4. Transfer broth to a soup pot.
5. Add seasoned chicken leg to broth and boil on top of a stove until chicken is cooked.
6. Add noodles, bok choy and beansprouts and boil for about 3-4 minutes until noodles are soft but not mushy.
7. Add soya sauce and chinese wine to taste.
8. Sprinkle sliced shallots and garnish with chilli padi.
|
|