Wednesday, 10 September 2014

Bitter Gourd & Bean Curd Chicken Noodle Soup


1. 1 packet of bean curd skin (fu chok) (There are two types of fu chok. One is for chicken soup/stew. The other is for sweet desserts.) (Washed and broke into smaller pieces)
2. 2 packets of square tofus (cut into 6 equal parts)
3. 1 whole free-range antibiotic-free chicken (skin removed and cut into 4 parts)
4. 1 large bitter gourd (filling/seeds removed and cut into 8 parts)
5. Sea-salt
6. Filtered water (approximately 10 litres)


1. In a large pot, add the chicken, cut bitter gourd, bean curd pieces, fu chok pieces, water and sea-salt to taste.

2. Boil on high heat until it bubbles.

3. Then simmer on low heat for 2 hours.

4. You can boil some spaghetti noodles and stir-fry some bean sprouts to serve together with the soup. Break some of the softened chicken meat to add to the noodle soup. You can also boil some hard boiled eggs to serve with this soup dish.

Bon appétit!

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