Rainy days call for some hot slurpy kuey teow sup. I usually make the soup in large batches and freeze them in the fridge.
I like the rich flavours of chicken soup. We can only get the rich taste when we cook the chicken (with bones) for many hours. Since it takes a long time to make a good chicken broth, usually I make it in large batches. I divide and store it into several plastic bags and freeze them in the freezer. Everytime I want to eat some noodle soup, I just take one bag and heat it up.
THE SOUP – can be made days ahead, good for 5 bowls of noodle
- 1 whole chicken – cut into 8 pieces
- 1 leeks – sliced
- 2 carrots – cut into chunks
- 2 stalks celeries – cut into small pieces
- 1 tsp white pepper
- Put all the ingredients into a slow cooker with 2 lt of water. Cook for 6-8 hours.
- If you don’t have slow cooker, you can use normal pot and let them simmer in low fire for 6 hours
- Strain everything into a large pot. You can leave the soup unseasoned until it’s ready to use.
- Take the chicken and shred the meat. Keep aside.
THE KUEY TEOW SOUP
- 1 pack Ketomee Kuey Teow – rinsed under cold water for 1 minute
- 1 cup shredded chicken
- 1 stalk of sawi – blanched
- 2 fish balls
- 1 pc fish cakes – sliced
- 1 stalk scallions – sliced into small pieces
- 1 teaspoon fried shallots
- 1 stalk coriander leaves – cleaned and torn into pieces
- 1 tablespoon light soya sauce
- A dash of sesame oil
- Heat the chicken broth until boiling, add the fish balls and cook until the fish balls float on the surface.
- Take out from fire, season with soya sauce and sesame oil. Taste it and add the seasonings accordingly
- Arrange the kuey teow in a bowl, together with shredded chicken, fish cakes and fish ball.
- Pour the boiling soup on top of the noodle
- Top with scallions, fried shallots and coriander leaves
- Serve with cut cili padi in soya sauce