Kuey Teow Soup


450g chicken thighs
1 tsp salt
1/2 tsp sesame oil
1/2 tsp white pepper
1 tbsp oil
2 tbsp oil
4 cloves garlic (minced)
600g medium -sized prawns
2 l chicken bones stock
3 tsp salt
1 tsp seasoning powder
1 tbsp oil
90g Chinese chives/daun kucai
600g kuey teow noodles (cut into 3 cm lenghts)

Garnishing Ingredients (finely sliced)
2 stalks spring onion
2 red chillies

How to cook:
  1. Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.
  2. Steam chicken for about 15 minutes. Remove and slice finely when Cool,
  3. Heat 2 tablespoonfuls of oil.  Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.
  4. Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.
  5. Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.
  6. Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.
To serve:
  1. Put kuew teow noodles, into individual howls.
  2. Arrange chicken slices and prawns on top.
  3. Pour soup over noodles. Garnish with sliced spring onions and chillies.
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