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1
2
1 cup
6
1 teaspoon
1 teaspoon
1 teaspoon
Accompaniments :
1 packet
500 g
2 tablespoons
4 tablespoons
10 |
chicken
stalks lemon grass
thick coconut milk to be obtained from
1/2 coconut
cloves garlic and small onions, pound
together
aniseeds
cumin seeds
cinnamon stick
salt to taste
Mee Hoon (noodle), scalded
scalded bean sprouts
cili padi (chili)
thick soy sauce
small red onions - sliced and fried
Spring onions |
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Method :
Boil the chicken in 5 bowls of
water with ground spices, cinnamon stick, pounded onions and garlic
and lemon grass. When the chicken is tender, take it
out and drain. Shred the chicken. Pound the cili padi and mix with
the soy sauce to get a thick sauce. Add more soy sauce in necessary. When serving, put the scalded mee
hoon in individual bowls, add the bean sprouts, the shredded chicken
and pour the soup over. Garnish with the fried onion slices
and spring onions and top with the chili sauce.
Serves 4-6
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