Home-cooked Somen in Chicken Broth
Had the mood to cook for my family one Saturday morning. After visiting the dentist, I went to NTUC and bought my ingredients. Light and healthy lunch!
1) Wash and cut one whole chicken.
2) Fragrant the pot with smashed garlics and dried ikan bilis.
3) Then pour water into the pot over the fragrant garlics. Add more water to make the soup.
4) Put in the chicken to boil together.
5) Once the chicken is cooked, remove it from heat. Tear out the chicken meat into shreds and save it for serving later.
6) Put the chicken bones back into the soup and continue boiling under gentle flame for 1 hour.
7) At the end, you can add chicken stocks or mushroom powder, salt and pepper to taste.
1) Wash and clean the prawn intestines.
2) Cook the prawns in a separate pot. Add some of these “prawn” water into the chicken soup.
3) Wash and cut the chinese cabbage. Cook in the chicken soup to add in the sweetness. Remove from heat after cooked.
4) Boil the quail’s eggs in a separate pot. Remove shells after cooked.
5) Cook the fish balls in a separate pot too if you do not like the “fishy” smell to get into your soup base.
1) I bought Japanese somen. Used 3 bundles to serve 4 pax.
2) In a wok of boiling water, I cooked the noodles.
3) Be careful not to overcook the noodles.
4) Remove from heat and throw into ice water to make them springy.
5) Separate into individual serving bowls.
Add the cooked ingredient into the bowls and run and strain everything with the hot soup, then finally add soup.
Garnish and serve hot!