1 whole chicken
2 stalks lemon grass
1 cup thick coconut milk to be obtained from 1/2 coconut
6 cloves garlic and small onions—pound together

1 tsp aniseeds
1 tsp coriander seeds
1 tsp cummin seeds
1 piece cinnamon stick
Salt to taste

1 packet Mee Hoon — scalded
500 gms scalded bean sprouts
2 tbsps chilli padi
4 tbsps thick soy sauce

10 small red onions — sliced and fried
Spring onions

How to cook:

  1. Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic and lemon grass.
  2. When the chicken is tender, take it out and drain. Shred the chicken. Pound the chilli padi and mix with the soy sauce to get a thick sauce.
  3. Add more soy sauce if necessary.

To serve:

When serving, put the scalded mee hoon in individual bowls, add the bean sprouts, the shredded chicken and pour the soup over. Garnish with the fried onion slices and spring onions and top with the chilli sauce. For variations, you can aslo add quail eggs or you can also use beef instead of chicken.
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