Special Equipment

1 medium pot
1 small saucepan

Ingredients

1kg of Chicken Ribs, without the skin OR one equivalent whole chicken, cut up into large chunks, skin removed
1 teaspoon of salt
1/2 teaspoon of Raw Sugar
1/2 tablespoon of Soy Sauce
1/2 tablespoon of Oyster Sauce
dash of Sesame Oil
2 and 1/2 litres of water plus another 1/2 litre for topping up
1 Brown Onion, cut in half
2 large Carrots, cut into chunks
300g of Rice Vermicelli Noodles*
2 litres of boiling water to soften the Vermicelli noodles

2 Chicken Thigh Fillets or Breast Fillets
3 eggs
750ml of water for poaching eggs
1 bunch of Choy Sum, cut into 8cm lengths (or other Asian Greens)
a handful of Enoki Mushrooms*
1 stalk of Coriander, chopped
1 stalk of Spring Onions, cut into 4cm lengths
Fried Shallots for garnishing

Create

In a large bowl, season the chicken with salt, sugar, soy sauce, oyster sauce and sesame oil. Set aside whilst preparing the water to boil. 

In a medium pot, bring to the boil 2 and 1/2 litres of water on high heat. Once boiling, add the onions, carrots and the chicken. Continue on high heat for 1/2 an hour, then reduce to medium heat. Skim the surface for any oil.

Top up the pot with the other ½ litre of water and continue boiling on medium heat. Continue to skim the soup for oil as the chicken breaks down over the cooking process. Continue on medium heat for another 1/2 an hour and then remove the bones, carrots and onions so that only the stock is left. Keep on a low simmer whilst the other ingredients are being prepared. 

Put the Vermicelli Noodles in a separate bowl with boiling water. Immerse for 5 mins until you notice that the noodles are softening. Drain and set aside.

Add the chicken thighs or chicken breasts into the pot of soup. Cook for another 8-10 mins (depending on this size of the fillets). Fillets will feel firm once ready. Remove from the soup and slice.

Whilst the stock is cooking, cover the vermicelli noodles in a separate bowl with boiling water. Immerse for 5 mins until you notice that the noodles are softening. Drain and set aside.

In a separate small saucepan, bring to the boil the 750mls of water. Once boiling, break the eggs (separately one by one) into the water gently. Cook for 1 min for a oozy soft centre or another minute if you desire a harder yolk centre. Lift gently with a slotted spoon or ladle and set aside.

With all the elements ready, assemble the noodle bowls.

At the base of each bowl, add the noodles first, then the sliced chicken and egg.

Drop the Choy Sum and Enoki Mushrooms into the pot of simmering stock. Quickly blanch these so that they do not wilt. Once ready, add these to the noodle bowls.

Raise the level of the soup from medium to high heat and when boiling hot, ladle the stock into the noodle bowls.

Garnish with fresh coriander, spring onions and fried shallots.

Serves 3

*Refer ‘The Asian Pantry’

Vermicelli noodle amount is enough for 3 medium sized noodle bowls. Make more if you like more noodles.