Prep time: 10 mins
Cooking time: 2-3 hours (stock)
Cooking time: 15 mins
Serves: 2
Ingredients:
2 Chicken Keel (chicken stock)
1.5 L Water (chicken stock)
1 tbsp. Oil
1/2 tbsp. Sesame Oil
120g Bentong Ginger, make into puree
1 Chicken Whole Leg, chopped
100g Mixian or any noodles of your choice
2 mini Eryngii Mushrooms, sliced
20g Wolfberries
2 tbsp. Shaoxing Wine
Salt & Pepper
Garnishing:
Spring Onion, chopped
Method:
Make chicken stock.
Heat wok and quick sauté ginger puree.
Add in chicken stock, quick boil.
On another stock pot, boil Mixian for 10 minutes, you can use any noodles of your choice.
Back to the wok, add in chicken pieces and quick boil for 2 mins.
Add in eryngii mushrooms, simmer for about 8 mins.
Splash in Shaoxing wine and season with salt and pepper. Add some water if desire.
Drain the Mixian and place in a bowl, top the Mixian with the chicken and ginger soup.
Sprinkle with some spring onion and serve hot.
Tips: Use only fresh chicken. Quick boil to retain the tenderness of the chicken.
