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Ingredients
- Serves 4-6 people
3 L water
1 kg chicken bones (blanched & rinsed)
20 g dry small shrmp (washed)
8 g white peppercorn (crushed)
2 tbsp dashi stock granules
100 g fresh or frozen oysters (rinsed with water)
1 tsp salt
80 g sweet potato flour
3 tbsp fried shallots
1 tbsp chicken stock powder
2 tbsp light soy sauce
salt and sugar (to taste)
250 g mee sua (whole wheat vermicelli) - blanched in boiling water and drained just before adding into broth
4 tbsp corn starch mixed with 3 tbsp sweet potato flour and 50 ml water (mix into slurry)
1 tsp dark soy sauce (for soup colouring)
topping condiments:
2 tbsp bottle chilli oil
8 cloves garlic (blended into paste with 15 ml water)
60 ml black vinegar mixed with 30 ml rice vinegar & 100 ml water
1 bunch coriander (chopped)
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Instructions
-
Boil the stock
- Put the water, chicken bones, small shrimp and peppercorn in a pot. Bring it to a boil and reduce heat to simmer for 1.5 – 2 hours.
- Turn off heat and add in the dashi granules stock.
- Let it steep for 15 mins.
- Strain.
-
Prepare the oyster
- Toss oysters in the salt. Leave for 3 mins, rinse off excess mucus and drain.
- Boil a small pot of water, dredge oysters lightly in sweet potato flour and blanch them till just cooked in the boiling water.
- Drain and use as final topping.
| Coating the oysters in sweet potato flour before blanching will enable the oysters to remain plump and juicy after cook and you do not need to fish around the bowl of mee sua for the tiny ones.
-
Prepare the noodles and broth
- Add fried shallots to the stock and bring to a boil, reduce heat and simmer for 5 mins.
- Stir in the chicken stock powder and light soy sauce. Add salt and sugar to taste.
- Add dark soy sauce for colouring.
- Add mee sua and thicken broth with the slurry. (If needed, adjust more to desired colour and taste with salt, sugar and dark sauce).
- Stir before scooping into serving bowl.
Garnish and Serve!
Add oysters. Serve hot with topping condiments listed above.
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Ingredients
- Serves 4-6 people
-
3 L water
-
1 kg chicken bones (blanched & rinsed)
-
20 g dry small shrmp (washed)
-
8 g white peppercorn (crushed)
-
2 tbsp dashi stock granules
-
100 g fresh or frozen oysters (rinsed with water)
-
1 tsp salt
-
80 g sweet potato flour
-
3 tbsp fried shallots
-
1 tbsp chicken stock powder
-
2 tbsp light soy sauce
-
salt and sugar (to taste)
-
250 g mee sua (whole wheat vermicelli) - blanched in boiling water and drained just before adding into broth
-
4 tbsp corn starch mixed with 3 tbsp sweet potato flour and 50 ml water (mix into slurry)
-
1 tsp dark soy sauce (for soup colouring)
-
topping condiments:
2 tbsp bottle chilli oil
-
8 cloves garlic (blended into paste with 15 ml water)
-
60 ml black vinegar mixed with 30 ml rice vinegar & 100 ml water
-
1 bunch coriander (chopped)
Nutrition
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