Matty came down with a slight flu last Thursday and I decided that I shall cook something soupy for him over the weekend.
On top of wanting to go easy with the boy's digestive system, after 2 full weeks of meal planning and meal preparation I really want to go easy on myself as well. "Keeping it simple" was the operative word. But to prevent someone going on hunger strike because the food wasn't exciting enough for his palate, I jazzed up the boring macaroni in chicken soup and came up with this (which didn't turn out to be quite as simple in the end!)....
Ingredients:
Preparation:
Number of Servings: 4
- 4 chicken thigh (with bone-in)
- 2l of water
- 5 dried Chinese mushroom (soaked overnight and cut into thin strips)
- Half a stick of carrot (cut into thin strips)
- 50 gm Xiao Bai Cai (cut into thin strips)
- 200 gm dried elbow pasta (pre-cooked)
- 5 tablespoons of corn flour
- 200 ml of water
- 2 tablespoons of light soy sauce
- 2 tablespoons of oyster sauce
- 2 teaspoon of sesame oil
- 2 eggs (beaten)
Preparation:
- Bring 2l of water to boil and add in chicken.
- About 10 minutes into cooking, add in dried mushroom
- Continue to let the soup simmer for another 10 minutes or until the chicken is thoroughly cooked.
- Season soup with a bit of salt.
- Remove chicken and mushroom from the soup
- Strain the soup and set aside.
- Shred chicken using finger tips and discard the bones.
- Bring soup to boil again and add in green vegetable and carrot.
- Mix in chicken and mushroom when the vegetables are almost done.
- Combine corn flour with 200 ml of water and mix thoroughly. Add in oyster sauce, light soy sauce and sesame oil, and stir well.
- Turn down the heat to slightly lower than medium and stir in corn flour mixture to soup.
- Once the soup has thicken, turn off heat and pour in beaten egg. Give a stir or 2 to break the egg up.
- Serve soup over precooked elbow pasta
Number of Servings: 4
Post a Comment