Dry Wantan Noodles with Shredded Chicken Meat
Chicken stock :
2 chicken carcasses
1.5 litres water
2 thick slices ginger
2 stalks spring onion
70g carrot, sliced
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
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.