Serves 6-8
Ingredients
600 g scalded bee hoon drain well 300 g bean sprouts – scald
2 dozen quails’ egg (boil and shell eggs then cut into wedges)
2 1/2 kg chicken
2 medium sized carrots
1 metric cup soh hoon (soak and drain)
3 liters water
Salt and pepper to taste
2 chicken stock cubes
Spices to be ground fine
2 tbsp black peppercorns
1 small piece blacan
1 cm piece turmeric
20 shallots
1 clove garlic
5 bua keras
2 stalks serai (lemon grass)
8 tbsp oil
For garnishing
Golden fried sliced shallots
Chopped spring onion and celery
Method
Boil and finely mash carrots. Boil chicken in water to which salt has been till cooked. Shred chicken
put aside. Crack the bones and return bones to boil in the same stock – adding more water if desired. Boil bones to obtain a thick stock. Add the stock cube. Heat oil in a saucepan – fry ground spices till fragrant, strain the boiled chicken stock into saucepan with fried spices. Allow to simmer over low heat. Add the mashed carrots. Add soh hoon. Serve a portion of bee hoon with some bean sprouts, egg wedges and shred chicken in individual, deep plates or soup bowls, pour the pipping hot stock over. Garnish and serve with chopped chilli padi (optional).
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Tags: chicken been hoon, chinese cooking, chinese noodles recipes, noodles recipe, rice noodles