Recipe Ingredient
- Chicken stock :
- 1/2 chicken
- 2 chicken carcasses
- 1.5 litres water
- 2 thick slices ginger
- 2 stalks spring onion
- 70g carrot, sliced
- Seasoning :
- Salt to taste
- 4 pieces fresh ready-made wantan noodles (available at wet markets or any major supermarkets)
- 1 tbsp chopped spring onion
- 1 tbsp chopped red chilli
- Sauce for the noodles (per serving)
- 1 tbsp abalone sauce
- 1 tsp light soy sauce
- Pinch of salt and sugar or to taste
- A dash of pepper
- 1-2 tbsp prepared chicken stock
Instructions
- To prepare chicken stock, bring water to a boil and add the chicken carcasses. Cover and bring to the boil then simmer for 15-20 minutes. Put in the half chicken and cook for 5 minutes. Reduce the heat to low and cook chicken for another 10-15 minutes. Remove chicken and leave to cool.
- Add ginger, spring onion and carrot to the stock and continue to boil for 20-25 minutes. Adjust seasoning to taste. Transfer 600-700ml stock into a small basin for use later.
- Skin the chicken and shred the meat. Leave aside for the noodles.
- In a saucepan bring enough water to a boil. Add the fresh wantan noodles a piece at time. Blanch for about 20 seconds. Stir well with a pair of chopsticks. Remove from the heat, drain and soak briefly in cold water. Transfer noodles into the stock in the btasin. Drain excess liquid.
- Put combined sauce ingredients in a mixing bowl. Add in the noodles and toss well to mix. Transfer noodles to individual serving dishes and add shredded chicken meat with a sprinkling of chopped spring onion and red chilli. Serve the stock or soup as an accompaniment.
