Ingredients:
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:
- Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.
- Steam chicken for about 15 minutes. Remove and slice finely when Cool,
- Heat 2 tablespoonfuls of oil. Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.
- 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.
- Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.
- Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.
To serve:
- Put kuew teow noodles, into individual howls.
- Arrange chicken slices and prawns on top.
- Pour soup over noodles. Garnish with sliced spring onions and chillies.
