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Abalone Kampung Chicken Noodle Soup

Prep Time: 15 mins

Cooking Time: 1 hr (stocks) 15 mins (cooking)

Serves: 2


1 lit water

Kampung Chicken Carcass

5 ginger slices

2 portion of your choice of noodle

4 fresh shiitake mushrooms

Sliced carrot

Bak Choy

1 Streaky Bay Australia blanched abalone, thinly sliced

Shaoxing wine to taste

Salt & pepper to taste

Spring onion, chopped


  1. Bring water, chicken carcass and ginger to boil. Simmer at low heat for an hour. Sieve and transfer the stock into another clean pot.

  2. Add in shiitake mushrooms, carrot and bak choy, bring to boil then simmer for 10 mins, remove and set aside.

  3. Bring the abalone slices to a quick blanch, approximately 2 mins. Set aside.

  4. Cook the noodle as per the instructions.

  5. Arrange all cooked ingredients into a bowl. Reheat the stock, splash in Shaoxing wine, season and pour the soup into the noodle .

  6. Sprinkle with some spring onion and serve hot.

Tips: Steam the Kampung Chicken for a good nutritional bowl of chicken essence with your favorite Chinese herbs like wolfberries or even ginseng. Here's the tips, do not discard the chicken and simply boil it for you can use it to produce some real good stocks.  

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