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1½ to 2 kg chicken
12 cups water
2 chicken stock cubes
1½ teaspoons black peppercorns
½ teaspoon salt
few dashes pepper
300g dried macaroni
Garnish:
3 slices stale white bread
15 shallots, peeled and sliced
1 plant scallion, chopped finely
1 bunch coriander leaves, cut into 1cm
lengths
2 tablespoons dried white turnip or tang
chye
2 cups vegetable oil
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Method:
Wash chicken, chop off feet and neck.
Boil 12 cups water over high heat and add whole chicken, feet and
neck, chicken cubes and black peppercorn. Simmer for an hour
until meat is tender. Drain and cool; shred the meat.
Leave the soup to simmer. Add chicken bones to the soup and
bring to the boil; cook for an hour more. Add salt and pepper.
Sieve soup into a bowl; discard bones and peppercorns. Prepare
the garnish at this point: dice stale bread, discarding crusts; heat
vegetable oil in a wok until smoking hot, then deep-fry bread until
golden brown and crispy, turning occasionally. Drain on paper
towels and set croutons aside; in same oil, deep-fry shallots until
golden brown and crispy, drain on paper towels; separate croutons,
shallots, scallions, coriander leaves and tang chye. Cook
macaroni in a large pot of boiling water for about 15 minutes,
stirring occasionally to prevent sticking. Drain, wash under tap
water and drain again. Into a small bowl, put a handful of
macaroni and top with some shredded chicken. Pour soup over and
sprinkle garnish over macaroni as desired. Serve with red
chilies and light soy sauce in a small bowl for dipping.
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