Chicken BeeHoon Soup with Salmon

Ingredients:

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

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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!

Bitter Gourd & Bean Curd Chicken Noodle Soup

Ingredients:

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)

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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!

Bitter Gourd Chicken Noodle Soup

Ingredients:

1. 1 medium-sized whole free-range chicken (antibiotic-free) (cut into 4 parts, skin removed)
2. 1 large bitter gourd (filling and seeds removed and cut into 8 parts)
3. A handful of barley
4. Filtered water (approximately 10litres)
5. Sea-salt
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1. In a large pot, add the chicken, cut bitter gourds, 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 lettuce iceberg to serve together with the soup. Break some of the softened chicken meat to add to the noodle soup.

Bon appétit!

The Rice-Pot Version of Cabbage Chicken Soup

Ingredients:

1. 1 whole range-free (AND antibiotic-free) chicken (cut into 4 parts - skin removed)
2. 3 medium sized potatoes (skin removed and cut into 4 parts)
3. A handful of barley groats
4. 1 small cabbage head (washed and sliced into thin strips)
5. Sea-salt
6. Filtered water

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1. Pour everything from 1 to 5 into a rice pot.

2. Fill the filtered water into the pot until everything is submerged or to the highest level permitted.

3. Boil for 2 hours.

4. Serve with brown rice noodles and a cooked egg.

Bon appétit!

Chicken Balls Noodle Soup

Dish 1 - Chicken Balls

For recipe, click on LINK

Dish 2 - Chicken Soup

For recipe, click on LINK

Add brown rice noodles, some choy sum veggie, add the chicken balls and pour hot soup over noodles. You can also have it with a poached or microwaved egg together with this dish.

Bon appétit!

Home-Made Chicken Noodle Soup

A. Soup

Ingredients:

1. 1 whole free-range skinless chicken (cut into 4 equal parts)
2. 3 large old potatoes (skin peeled and cut into 4 equal parts)
3. 2 medium sized carrots (skin peeled and cut into 4 equal parts)
4. Filtered water
5. Sea-salt

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1. Put all ingredients above in a large pot (about 5L) . Make sure the chicken is submerged in the water.

2. Add about 1 teaspoon of sea-salt.

3. Boil for 2 hours.

B. The Noodles

Ingredients:

1. 200gm of organic brown rice noodles

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1. Soak the noodles in a bowl of filtered water (room temperature).

2. Once the noodles have softened, pour away the water, divide it into half and set it aside.

C. The Vegetable

Ingredients:

1. 200gm of organic choy sum leafy vegetable

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1. Wash the vegetable and slice into 3cm in length.

2. Once the soup has boiled, soak the vegetables in the soup for about 5 minutes.

3. Scoop up the vegetables.

D. The Dish

1. Take half of the noodles, a fistful of choy sum vegetables and place in a bowl.

2. Tear some of the chicken meat, scoop some potatoes and carrots into the bowl.

3. Lastly, fill the bowl up with the soup.

4. Garnish with some fried garlic/shallots.

Bon appétit!