Steps to Make Super Quick Homemade Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Recipe of Super Quick Homemade Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup estimated approx 2 hour.
To get started with this recipe, we have to prepare a few components. You can have Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup using 12 ingredients and 4 steps. Here is how you can achieve it.
Complete Easy Meal , Ginger Warm Clear Chicken Soup For Cold Days ,
Ingredients and spices that need to be Prepare to make Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup:
- 1 chicken carcasses or 2 drumstick
- 1 1/2 litter water
- 3 candies dates
- 4 tbsp crushed old ginger
- 1 tbsp sesame oil
- 2 comb of mee suah
- 2 cup Choy sum
- 1 bowl oyster mushroom
- Garnish
- Bonito flake
- Seaweed
- Sesame seed
Instructions to make Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup
- I quick blanch the chicken in hot water then drain dry, (optional or can just cook it directly) with sesame oil sauté the ginger and chicken for few minutes then pour it all into a pot water in slow cooker on high for 1 hour
- Simmer for another 1 hour or longer, until ready to eat,Shred the chicken then set aside
- With 1 cup water, Blanch the Choy sum stem first then the leaf, add oyster mushroom with the chicken stock, bring it to a boil, add the mee Sua, season with some sesame oil and fish sauce and a dash of white pepper
- Serve the mee suah chicken soup with the shredded chicken, Bonito flake, shredded seaweed and toasted sesame seed
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