Sunday, 22 March 2015

Chicken BeeHoon Soup with Salmon


1. 1 whole free-range antibiotic-free chicken (cut into 4 parts and skin removed)
2. Washed and cut choy sum vegetable (1 packet)
3. 5 cups of filtered water
4. Sea-salt
5. Poached Egg(s)
6. 1 slice of salmon (baked)
7. 500gm of brown rice beehoon


1. Put the chicken into a large pot and fill it with the 5 cups of water.

2. Add approximately 1 teaspoon of sea-salt.

3. Bring it to a boil on high-heat and then allow to simmer on low-heat for 2 hours.

4. In the meantime while waiting for the soup to be done, soak the beehoon until it is soft. Drain the water away and set aside.

5. Debone the salmon and break into small pieces.

6. As the soup is almost done, take the choy sum and blanched it in the soup for a few minutes until soft.

7. Take a medium sized serving bowl and place some beehoon in it. Add the choy sum and a poached egg and fill the bowl with the piping hot soup. Add some salmon pieces on top. You can also garnish with some fried garlic.

8. Allow to soak for about 5 minutes before eating.

Bon appétit!

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