Tuesday, August 17, 2010
1 Chicken Breast - sliced
3 cloves Garlic - chopped
1" Ginger - bruised
1 tsp White Pepper Powder
Blanced Mustard Leaves & Bean Sprouts
Blanched Mee Hoon
Fried Onions, Spring+Chinese Celery Leaves
1. Heat up few tbsp oil & fry garlic until golden.
Add in water to 2/3 full in the pot.
Add in chicken, ginger, pepper & salt & let it boil.
Cover & slow the heat & let it boil for further 10 minutes
2. Serve the soup with meehoon, blanched veg & garnishes.
Don't forget the chili soy sauce!
3. To prepare chili soy sauce, slice chili padi & add soy sauce & lime juice.