Wednesday, April 4, 2012

Mee Soto

(for 2 pax)
fresh yellow noodles (i use sphaghetti)
1 small bunch beansprouts (i omitted this)
1 large pc chicken breast (bone-in)
1/2 onion (peeled)
1 small pc ginger (peeled)
2 cloves garlic (peeled)
1 stalk lemongrass (white part only, bruised) 
1 small pc galangal (sliced, bruised)
1 small pc cinnamon stick
2 cloves
1 star anise
1 tsp turmeric powder 
2 cardamom (1 omitted this)
1 pot chicken stock
salt and pepper to taste
few stalks of parsley (chopped)
1 green chilli (sliced)
fried shallot
fried shallot oil
1 tbsp cooking oil

  1. Bring a pot of water to boil and cook the noodles.  Drain and set aside.
  2. Heat up the pot of chicken stock and bring it to a boil.
  3. Chop onion, ginger and garlic finely and pound them into a paste.
  4. Heat up oil in a pan and fry the paste till fragrant.  Add lemongrass, galangal, cinnamon stick, cloves, star anise and turmeric powder and fry on medium low heat for about a minute.
  5. Add the fried ingredients and chicken into the pot of boiling stock.  Lower heat and let it simmer for 30 minutes.  Add salt and pepper to taste.
  6. Remove chicken breast from stock and shred them.  Set aside.
  7. Use a slotted ladle to remove all the ingredients in the chicken stock.  Add cooked noodles into the stock and bring to a boil again.
  8. Ladle the noodles and stock into 2 bowls.  Add shredded chicken, chopped parsley, sliced green chill and fried shallot.
  9. Drizzle shallot oil and serve hot.  

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