Please note that all spoonful measures are flush spoonfuls.
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.
Soak the dried mushrooms in warm
water. Put a saucer on top to immerse the mushrooms.
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
Meanwhile, put the chicken stock
in a deep saucepan over medium low heat and allow to simmer.
Drain the soaked dried mushrooms.
Gently squeeze in your hand to remove the water. Cut into bite size
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
Transfer the chicken, prawns,
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.
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 .
Serve in individual bowls. It is
recommended to warm the bowls prior to serving. Make sure that
ingredients are evenly distributed.
Season with light soy sauce / red
chilli sauce to taste and to your preference.
Optional: you can substitute the
rice vermicelli with fish balls.
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