Prep Time: 15 mins
Cooking Time: 1 hr (stocks) 15 mins (cooking)
Serves: 2
Ingredients:
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
Method:
Bring water, chicken carcass and ginger to boil. Simmer at low heat for an hour. Sieve and transfer the stock into another clean pot.
Add in shiitake mushrooms, carrot and bak choy, bring to boil then simmer for 10 mins, remove and set aside.
Bring the abalone slices to a quick blanch, approximately 2 mins. Set aside.
Cook the noodle as per the instructions.
Arrange all cooked ingredients into a bowl. Reheat the stock, splash in Shaoxing wine, season and pour the soup into the noodle .
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.