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Chicken and shrimp noodles
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Jonathan Phang shares a treasured family recipe for a hearty noodle broth that is sure to become one of your family's favourites
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Ingredients
- 250g vermicelli noodles, or thin rice noodles
- 1 tbsp groundnut oil
- 1 large Shallots, finely sliced
- 6 Chicken thighs, skinned, boned and chopped along the grain into large bite-size pieces
- 2 chicken breast fillets, chopped into bite-size pieces
- light Soy sauce
- 2 tsp Sugar
- 1 red chilli, finely sliced
- 6 slices fresh Ginger, approximately 5cm long and 6mm thick
- 125ml Brandy
- 50g Chinese dried mushrooms, soaked in hot water for 20 minutes, water reserved
- 1 small handful Tofu
- 500ml fresh chicken stock
- 1 handful sliced Spring onions, green part only
- 20 g dried shrimps
- 1 handful Coriander, chopped, to garnish
- steamed green vegetables, to serve
Method
1. Put the vermicelli into a large bowl and pour over hot water to cover. Leave to soak while you prepare the broth.2. Heat the oil in a large deep saucepan and fry the shallot until soft. Add the chicken and stir-fry until it is cooked through. Stir in the soy sauce, sugar and chilli, and season with salt and pepper. Add the sliced ginger and brandy and stir to combine.
3. When the alcohol has cooked off, add the soaked mushrooms with their reserved soaking water, the bean curd, chicken stock, spring onions and dried shrimp. Cook until heated through.
4. Drain the vermicelli and add it to the broth, mixing well so that all the ingredients are evenly distributed. Pick out the slices of ginger.
5. Ladle into bowls and garnish with chopped coriander. Serve with a bowl of steamed green vegetables.
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