With the La Nina phenomenon expected in the months from June to September, Singapore is bracing for wetter days ahead.
Here’s a simple recipe you can make with your family to keep your insides warm and hearty.
Black fungus, cut into bite-sized – 25g
Carrots, cut into three parts – 155g
Celery, cut into one-inch length – 3 stalks (150g)
Garlic cloves, finely minced – 5 cloves (44g)
Light soy sauce, reduced salt – 1.25 tsp (6.25ml)
Sesame oil – 1 tsp (5ml)
Whole chicken, neck removed (may be replaced by pork) – 1,400g
Water – 2L
Kuay teow – 120g
Yellow onion, cut into four quadrants – 175g
- Soak black fungus in hot water for 10 minutes. Drain off the water.
- Using a stock pot, blanch the chicken in boiling water for 15 minutes.
- Fill up a separate stock pot with 2 litres of water. Add in the blanched chicken, onion, garlic, celery, carrots, black fungus and 1 tsp of light soy sauce. Cover and cook for 1 hour over medium heat.
- Remove the chicken from the stock pot. Shred all the meat.
- Put the chicken bone back into the soup and continue to simmer for another 30 minutes.
- Season 1 palm-sized (~90g) of the shredded meat with ¼ tsp of light soy sauce and sesame oil. Keep the remaining shredded meat unseasoned.
- Scoop approximately 400ml of soup with 3 pieces (~33g) of carrots, 2 pieces (~30g) of celery, some black fungus from the pot and boil it in a separate pot. Add in the kway teow and cook for another 45 seconds.
- Dish out and ready to serve.
P.S: Try adding coconut milk, lime juice, or even curry to your soup to elevate the flavours and create a different taste. This is the perfect solution if you want to spice up your old favourite recipe.