Bouillon Mee Foon

Chinese Noodle Soup with Chicken

Ingredients:

Method:

1. Boil chicken carcass in 3 litres of water, with 1 teaspoon salt for 30 - 45 minutes. Discard chicken carcass and remove any remaining chicken bones. Put aside.

2. Soak the dried mushrooms in warm water. Put a saucer on top to immerse the mushrooms.

3. Shell and devein prawns. Cut prawn in halves. Cut the bamboo shoot slices into bite size pieces. Cut the spring onions (white part only) into 2 cm pieces. Cut the chicken fillet into bite size pieces.

4. Meanwhile, put the chicken stock in a deep saucepan over medium low heat and allow to simmer.

5. Drain the soaked dried mushrooms. Gently squeeze in your hand to remove the water. Cut into bite size pieces.

6. Put the chicken, prawns, mushroom and bamboo shoot pieces into a bowl and season with salt and pepper. Season with 1-2 tablespoons fish sauce, salt and pepper to taste. Mix well.

7. Transfer the chicken, prawns, mushroom and bamboo shoot mixture into the simmering chicken stock. Mix well together. Reduce heat to medium low. Cover and allow to simmer for 30 minutes. Taste for salt and season with more salt to taste if necessary. If you are to add soy sauce later, do not add too much salt.

8. While the bouillon is simmering, soak the rice vermicelli in luke warm water for 10-15 minutes. Clean the choy sum green and cut into bite size pieces.  Drain the rice vermicelli and put into the bouillon. When the rice vermicelli is cooked, add the choy sum and the spring onion pieces. Allow to simmer for 2-3 minutes. Remove from heat .

9. Serve in individual bowls. It is recommended to warm the bowls prior to serving. Make sure that ingredients are evenly distributed.

10. Season with light soy sauce / red chilli sauce to taste and to your preference.

11. Optional: you can substitute the rice vermicelli with fish balls.

12. Enjoy.

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