Saturday, May 31, 2008

Choux with Strawberry Sauce

One night when the kids had gone to bed, I suddenly had the urge to bake something. With all the ingredients I had, Choux was the only thing I could do.

In case you are wondering, Choux is what its used as the shell of cream puffs, profiteroles and eclairs. Okay, we always call it the puff lah.

As I didn't prepare to make this, I didn't get the ingredients to do the custard. Lucky for me, I had whipped cream and Strawberry Puree meant to make this. So I just use those on mine instead. And that was what me and my husband had as midnight snack and what my son had for tea the next day! ;)

  • 20g butter
  • 60ml Water
  • 35g Plain Flour
  • 1 teaspoon Sugar
  • 1 Egg

How to do it:
  1. Combine butter with water in a pot.
  2. Bring to a boil.
  3. Add in flour and beat with wooden spoon over heat till the mixture doesn't stick to the base and side of pot and forms a smooth ball.
  4. Let it cool a little and add in egg.
  5. Beat with electric beater till it becomes glossy.
  6. Spoon mixture into pipping bag.
  7. Pipe small amount of choux pastry leaving 5cm apart on baking tray. Remember to put on your glove to do this because it's really hot!
  8. Baked in a preheat oven at 200C for 7 minutes.
  9. Reduce temperature to 170c and continue baking for 10minutes.
  10. Cut open the puff and bake for a further 5 minutes or till dry.
  11. Remove and let it cool.
  12. To serve, just add whipped cream in the puff and drizzle with cold strawberry sauce.
  • Click HERE for printer-friendly version of an original recipe.

Friday, May 30, 2008

Chicken and Mushroom Soup 冬菇炖鸡汤

We went out for dinner one evening and the restaurant's soup of the day was Chicken with Mushroom Soup but it was slightly sweet not saltish like the normal soup.

My daughter like it and finished the whole soup on her own. Of course I had to try making on my own (by looking at what was in the pot :P)

Hey, I'm not too bad. The taste was rather close. Maybe it would taste like the original if I added MSG. ;) But my daughter like it anyway and finished it all too.

If you want something different, try this.

  • 8 Dried Chinese Mushroom, soaked to soften and drained
  • 35g Dried Longan
  • 1 Chicken Breast
  • 100g Pork Ribs
  • 1 slice Ginger
  • 1.5 litre Water
  • 1/2 tablespoon Chinese Cooking Wine
  • Salt to taste

How to do it:
  1. Blanch both meat.
  2. Remove the stalks from the mushrooms and squeeze out excess water.
  3. Half the mushrooms if they are big.
  4. Place all ingredients except salt and wine in a pot.
  5. Reduce to a simmer after it is brought to a boil.
  6. Simmer for 2 hours till the mushroom are soft.
  7. Add wine and salt to taste.
  8. Serve.
  • Click HERE for printer-friendly version of an original recipe.

Thursday, May 29, 2008

Baked Soy Sauce Wings

These days when my dinner involves baking in the oven, I try to parboil them first (if possible) to save electrical bills. :P Sometimes, by doing so, I can cut cooking time to almost half or more.

Depending on what you are cooking, parboiling doesn't necessary make the food less tasty.

  • 6 Mid-joint Wings
  • 20ml Light Soy Sauce
  • 100ml Water
  • 1/2 tablespoon Sugar
  • 1 teaspoon Dark Soy Sauce
  • 1/2 tablespoon Ginger Juice

How to do it:
  1. Mix all ingredients well in a pot.
  2. Bring to a boil and reduce heat to a simmer.
  3. Continue cooking for15 minutes.
  4. Remove wings and place them on a rack. Retain sauce for basting.
  5. Bake them in the oven at 200C for 7 minutes.
  6. Remove the wings and dip them the the sauce previously retain from cooking.
  7. Return to bake for another 5 minutes.
  8. Serve.
  • Click HERE for printer-friendly version of an original recipe.

Wednesday, May 28, 2008

Fish Paste Meat Rolls

This is one of those dishes that everyone at home will eat. There are many ways to cook this.
What is shown here uses fish paste. If you have more money to spare, you can buy prawns, grind them into paste and use that instead. It worked well using sotong (squid) too.

Instead of having asparagus, you can have carrot stick, celery stick, bell pepper, etc or all of it in it. It all depends what you like or for my case what my kids like.

If you chose to have the vegetables in the roll, you don't even have to add extra vegetable in the sauce. In fact, I don't even have the sauce if the kids are not eating.

I have baked what you see here. You can pan fry it with a little oil and for a healthier choice, you can steam it.

You can come out with many different ways to do this just using the concept of this dish and it's not that difficult to make this as well.

  • 150g Fish Paste
  • 8 slice thin Lean Meat (get either meat for shabu shabu or use a tenderizer to pound it thin)
  • 16 Thai Asparagus
  • Salt and pepper
  • 1/2 tablespoon Chinese Cooking Wine
  • a little oil
  • Carrot and Baby corn, sliced
  • 1 clove Garlic, minced

  • 150ml Broth
  • Salt and Pepper
  • Cornflour Mixture

How to do it:
  1. Season fish paste with wine, salt and pepper.
  2. Lay down pork and spread fish paste evenly.
  3. Place two asparagus on one end and roll up.
  4. Spread oil sparingly on the meat.
  5. Put the loose end down on a oven proof dish.
  6. Bake in oven for 10 minutes or till cooked.
  7. Set aside.
  8. Heat wok with a little oil.
  9. Stir fry garlic till fragrant.
  10. Add in the vegetables and stir fry for 1 minute.
  11. Add in the broth and bring to a boil.
  12. If you want your vegetables to be softer, reduce heat to a simmer and cover the wok.
  13. Cook till the vegetables are soft to your desire.
  14. Add salt and pepper to taste.
  15. Thicken with cornflour mixture.
  16. Pour sauce over the meat rolls and serve.
  • Click HERE for printer-friendly version of an original recipe.

Saturday, May 24, 2008

Black Chicken with Angelica Sinensis Soup 当归黑鸡炖汤

My recently blood test came back and my health condition would be perfect if not for that little star-mark showing I'm an Anaemic with a slightly low blood pressure. Other than that, my doctor said my bone marrow is producing smaller than normal red blood cells which might be the cause of my constant giddy spells.

My husband joked that lucky I have 2 kids at home to help increase my blood pressure. Otherwise, it might be even lower. ^_^"

Since I didn't want to do a blood count or a another blood test (later I faint,how? :P) now, Doc gave me iron pills though he said it could be deficiency in Vitamin B12 or Folic Acid instead. On top of that, I'm having this soup once a week too; till my next blood test in 2 months time.

It's commonly known that Angelica Sinensis 当归 (DangGui) treats fatigue and anaemia. But it's not a miracle herb. Don't expected to be treated with just a dose. You have to take it regularly over a period of time. Otherwise, just make this to enjoy the taste. If you get a better grade Angelica Sinensis 当归 (DangGui), it's sweet. The cheaper and lower grade ones may have a bitter taste.

  • 1 Black Chicken, washed and cleaned
  • Approxiately 27g Angelica Sinensis 当归(DangGui)
  • 15g Wolfberries 枸杞子(GouQiZi)
  • 6 Black Dates 黑枣 (HeiZao)
  • 2 litre Water
  • 1/2 tablespoon Chinese Cooking Wine (optional)
  • Salt to taste

How to do it:
  1. Blanch chicken.
  2. Place all ingredients except wine and salt in a pot.
  3. Bring to a boil.
  4. Reduce to a simmer and continue cooking for 3 hours.
  5. Add wine and salt to taste.
  6. Serve immediately.

A better way to cook this will be double-boiling which ensure the essences from all the ingredients are not loss through cooking but it will take much longer to cook. Expect at least 5 hours! And you have to keep check on the water.

  • Click HERE for printer-friendly version of an original recipe.

Clockwise from top left:
当归 Angelica Sinensis, 枸杞子 Wolfberries, 黑枣 Black Dates

Friday, May 23, 2008

Chocolate Walnut Cake

This is another recipe given free when I bought my first oven and so fast all the recipes that I have tried out are really good.

This is another very good one. I give my friend a whole cake (see below) and her family like it very much. Her daughter even brought some to school to share with her friends! :P

I used the rest of the batter to bake in cups instead.

  • 350g Butter, soften
  • 120g Caster Sugar
  • 1 teaspoon Vanillin Powder

  • 10 Egg Yolks

  • 240g Plain Flour, sifted
  • 2 teaspoon Baking Powder

  • 120g Chocolate Rice
  • 200g Coarsely Chopped Walnuts

  • 10 Egg Whites
  • 120g Caster Sugar

  • 80g Halfed/Quartered Walnuts as toppings

How to do it:
  1. Prepare greased 9" cake tin (I used rectangle foil tin).
  2. Preheat oven at 180C.
  3. Beat (A) till light and creamy.
  4. Add in (B) slowly.
  5. Gradually add in (C) and mix evenly.
  6. Fold in (D).
  7. In another bowl, whisk (E) at high speed till peaks.
  8. Fold in to first bowl to form a smooth batter.
  9. Pour into cake tin and top with (F).
  10. Bake for 45 minutes or till done. Check using toothpick test.
  11. Remove from mould immediately.
  • Click HERE for printer-friendly version of an original recipe.

* for my friend, Poi San, the tester for my bakes ;p *

Thursday, May 22, 2008

Grilled Salmon with Herbs

If you recall, I mentioned in my earlier post that my hubby wants fish for dinner. This is his latest favourite fish dish.

However, accordingly to the seller for fennel which is used in this dish, not many people like it as the smell is rather strong. It is rather strong but that's exactly why it's used. I don't eat cooked salmon (I only like it as sashimi) because of the smell when it's cooked but when it's cooked with herb, I smell of the aroma of the herb instead. Yeah, I'm not so put off by cooked salmon now.

Another plus point for this dish - very easy and fast to cook. Nice for those who are come back home late but still want some hot home cooked dinner. Just blanch or steam some veggies to go with this and dinner is done.

I'm using oven to cook this but if you do not have one, you can try steaming it. However, do seal it with foil or cling wrap when you steam it. This is to avoid adding the water vapor from steaming to the fish.

  • 100g Salmon
  • 1 glove Garlic, chopped finely
  • Lemon Zest of 1 Lemon
  • 1/2 tablespoon Dill, chopped
  • 1 teaspoon Olive Oil
  • A pinch of salt and pepper
  • A wedge of lemon

How to do it:
  1. Rub salt and pepper on salmon and set aside.
  2. Mix the rest of the ingredients together except lemon.
  3. Spread the herb mixture on both sides of the salmon, more on the top.
  4. Grill in oven at 180C for 30 minutes or till cooked.
  5. Squeeze on some lemon juice just before you eat.

  • Click HERE for printer-friendly version of an original recipe.

Saturday, May 17, 2008

Homemade Garlic Butter Spread

My son and me love to each garlic bread! The more spread it has the better it is. Yeah, we both love to eat garlic. :P So, don't talk to us after dinner. XD I used to buy McCormick's Garlic spread with bacon bits but I was not able to find it since more than a year ago. Since then, I started making my more garlic spread. It's really very easy. The hardest could be getting the garlic into paste-like. If you using the knife, it's going to take you awhile for the garlic to be paste-like but it will work. It just takes longer. I do it with the help of a little tool, the grater. You can of course use normal the big one if you already have one at home. Mine is a tiny one which is smaller than my palm. Oh, you can use this method to grate ginger to get the ginger juice. At least this is how I did it.

For my garlic spread, I mixed 4 glove of grated garlic to 1 tablespoon of softened butter. If you have garlic powder and/or parsley flakes, add 1 teaspoon each to the butter for extra flavours. Otherwise, garlic and butter is fine. You can make more and keep in the fridge. So you can have garlic spread anytime you want. Just spread on to any bread and toast it till slightly brown. Yummy!

Friday, May 9, 2008

15 minutes Cupcake

Huh? What 15 minutes cupcake? Weird name, right? Well, I don't how to call this. :P It actually a normal cupcake except this is recipe only takes 15 minutes to prepare and 15 minutes to bake. Hence, I gave it this name. ;) Had this idea to try this out after seeing a similar recipe on cake in a magazine.

It's not only fast to make but very easy too. And you will be surprised with the results too. At least, my husband and I was surprised. Before, we bite into one, I was telling him, "Just dump everything inside, beat, beat, beat and bake. 15 minutes later - done. Hmm ... I don't know... "

It turned out moist and fluffy. Yeah, it won't lose out to any other complicated recipes I have tried (baking). I mean if I spend 30 minutes to get this result. I won't want to spend 1 hour or more to get similar result mah. Oh, and utensils used are lesser, hence, less washing. Okay. Maybe, I'm a amateur. I can't really tell the difference lah. :P

But if you had always wanted to try baking or have failed many attempts, try this. In my opinion, this is fail proof. ;)

  • 225g Self Raising Flour, sifted
  • 130g Sugar
  • 125g Butter, soften
  • 3 Eggs, lightly beaten
  • 60ml Milk
  • 1 teaspoon Vanilla Extract

How to do it:
  1. Preheat oven to 180C.
  2. Place sugar, butter, eggs, milk and vanilla extract in a bowl.
  3. Beat to combined.
  4. Gradually add in the flour.
  5. Beat well till mixture is smooth and pale.
  6. Stir in chocolate chip, raisins, nuts, etc, if you like.
  7. Spoon mixture into muffin cups.
  8. Bake for 15 minutes till golden on top.
  9. Cool on rack.

I used both a 12 hole and 6 hole pan.
12 hole pan cupcake took 15 minutes to bake.
6 hole pan cupcake took 20 minutes to bake.

  • Click HERE for printer-friendly version of an original recipe.

Thursday, May 8, 2008

Prawns with Garlic and Flavoured Salt

My husband and kids like this dish but I will only cook this if I have the mood and the time. It's not difficult to make this but it's time consuming. I ended up having to think what else to do with the rest of the salt.

If you don't mind the time spend, try this. It's nice.

  • 8 large Prawns
  • 1 tablespoon minced Garlic
  • 1 tablespoon extra minced Garlic
  • 1 Red Chilli, sliced
  • Cornflour for dusting
  • Oil for frying
  • 1 tablespoon Chinese Cooking Wine
  • 3/4 teaspoon Flavoured Salt (see instruction below)

How to do it:
  1. Deep fry 1 tablespoon minced garlic till light brown.
  2. Drain excess oil on paper towel and set aside.
  3. Dust corn flour on prawns.
  4. Deep fry prawns till just cook.
  5. Drain and set aside.
  6. Heat a teaspoon if oil in a wok, stir fry remaining garlic and chilli till fragrant.
  7. Add in wine, salt and prawns.
  8. Continue to stir-fry till dry.
  9. Add in the previous deep fry garlic and stir fry to mix well.
  10. Serve.
  • Click HERE for printer-friendly version of an original recipe.

  • From top down:
    Salt, Paprika, Five-Spice Powder, Pepper, Combined Flavoured Salt

    Stir fry at low heat, the combination of 1 tablespoon salt with 1 teaspoon of five-spice powder, 1/2 teaspoon paprika and 1/2 teaspoon pepper, for 10 minutes or till fragrant and it's ready to use. Use this on other fried food as seasonings.

Wednesday, May 7, 2008

Corn and Melon Soup 冬瓜玉米汤

Another super easy soup but yet tasty. This is like the marriage of a simplified ABC soup to Winter Melon Soup. ;)

  • 250g, Pork Ribs, blanched
  • 300g Winter Melon, cubed
  • 1 Corn, chopped into 4-5 pieces
  • 1 tablespoon Wolfberries
  • 1.5 litre Water
  • Salt to taste

How to do it:
  1. Put all ingredients except salt and wolfberries.
  2. Bring to a boil.
  3. Reduce to a simmer and continue cooking for 2 hours.
  4. Half way to cooking, add in the wolfberries.
  5. Add salt to taste.
  6. Serve.

  • Click HERE for printer-friendly version of an original recipe.

Tuesday, May 6, 2008

Snapper in Miso 红鲷伴味噌汤

My husband wants to have fish on alternate days. That's three times a week. I already have some fish dishes to at least last for a few weeks so I'm not worried that I'll run out of ideas on how to cook fish for him.

But I will definitely add a few more. This one here is one of them. There is other Grilled Salmon with Herbs coming up soon. If you visit here, you'll be able to know what to expect.

This dish here is both a fish and soup dish. And I have added some mushrooms too. So it could be considered as a all-in-one dish. Oh, this is easy and fast to cook too!

  • 100g Snapper Fillet
  • 1 teaspoon Oil
  • Salt and Pepper
  • A small bunch of Shimeiji Mushroom
  • 300ml Miso Soup

How to do it:
  1. Rub fish with salt and pepper.
  2. Heat pan with oil.
  3. Stir fry Shimeiji Mushroom for 2 minute with a pinch of salt, dish and set aside.
  4. Using the same pan, pan-fry fish on both sides till just cooked.
  5. While you are pan-frying your fish, prepare your miso soup, as per instruction on the package.
  6. Place fish in a deep dish and top with shimeiji mushroom.
  7. Pour the miso soup over and serve.

Alternative using oven (which is what I did):
  1. Spread little oil on the fish and mushroom.
  2. Bake both together using different dishes in preheated oven at 200C.
  3. After 3 minutes, remove the mushroom and flip the fish if you like.
  4. Continue baking for another 8 minutes or till fish is just cook.
  5. Remove and serve at mentioned above.

You can add vegetables in your miso soup and omit the shimeiji mushroom.

  • Click HERE for printer-friendly version of an original recipe.

Monday, May 5, 2008

Flour Vermicelli in Thick Soup

Many many years ago when I was still working, my friend brought me to Alexandra Market and ordered this Flour Vermicelli. It's unlike what we usually take which requires the use of chopsticks. The vermicelli is all crushed and all you need is a spoon and the soup is in thick form.

In Chinese, it's called 面线糊. It's kind of like what Shihlin has but I had this many year before Shihlin came to Singapore and I have not been to Taiwan either. So to me this was the original.

I had no idea how it was done but I came up with my own verison. The idea came from the Little Bowl Fins. This is also one of my Saturday dinner because it is fast and easy to cook. But be warned. The vermicelli will expand so it's advisable to cook this when you are ready to eat.

  • 2 bunch of Rice Vermicelli, crushed
  • 10 Fresh Shitake Mushroom, sliced
  • 10 Scallops, sliced halfed and blanched
  • 750ml Chicken Broth
  • Cornflour Mixture (Thickener)


  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Light Soy Sauce
  • 1/2 tablespoon Chinese Cooking Wine
  • 1/2 tablespoon Oyster Sauce
  • 1 teaspoon Sesame Seed Oil

How to do it:

  1. Add mushroom to the broth and bring to a boil.
  2. Add in seasonings.
  3. In another pot with, add in a teaspoon of oil and bring to a boil.
  4. Add in the crushed Rice Vermicelli.
  5. Gently stir while cooking.
  6. Drain after 2 minutes of cooking.
  7. Add the Rice Vermicelli to the broth.
  8. Gradually add in thickener, when the soup begins to boil.
  9. Add the scallops to cook for 20 seconds or till thoroughly cooked.
  10. Serve.
The ingredients is used here are whatever I find in my fridge.
You can add (cooked) shredded chicken instead of scallops. Add in before thickening the soup.

  • Click HERE for printer-friendly version of an original recipe.

Saturday, May 3, 2008

Roast Herbal Emperor Chicken 烘烤药材皇帝鸡

I really love chicken cooked with herbs dishes. They just taste and smell so nice not to mentioned good for general health.

This is one of the herbal dish I cook rather often. I used to steam it before I have an oven. This time I did it a little different. I roast it! I used the way I did the Roast Chicken with Garlic to make this. It's still taste the same except now we have crispy skin. Okay, it's a bit burned here. :P

This chicken meat is soft, moist and filled with the sweetness of herbs! If I were to do the the conventional way which is steaming, I won't get this result just in 1 to 1 1/2 hours. That's why previously, when I do this, it's at least 3 hours in low fire.

And don't forget the soup! That's the best part! Drink it up! There isn't much to go around so you might have to fight to even get a mouthful! LOL

  • 1 Chicken, cleaned
  • 500ml Water
  • Salt to taste
Assorted Herbs in approximate weight:
  • 24g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
  • 18g Dang Shen 党参 (Codonopsis Pilosulae)
  • 16g Yu Zhu 玉竹 (Solomon's Seal Rhizome)
  • 22g Long Yan Gan 龙眼干 (Dried Longan)
  • 10g Gou Qi Zi 枸杞子 (Wolfberries)
  • 6 Hong Zao 红枣 (Red Dates)
  • 3g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
  • 5g Tang Gui 当归 (Angelica Sinensis)
  • 15g Bei Qi 北芪 (Astragalus Membranaceus)

How to do it:
  1. Place herbs in a oven-proof casserole and add water.
  2. Place chicken, breast side down, on top
  3. Place casserole on a stove and bring to a boil over medium-high fire.
  4. Remove from stove, cover with lid for 5 to 10 minutes so the herbs can softened.
  5. Carefully remove the chicken and stuff some herbs in the cavity.
  6. Return the chicken to the casserole and cover the lid.
  7. Roast in the oven for 1 to 1 1/2 hours at180C
  8. Check for doneness; juices would run clear when the thickest part of the thigh is pierced with a metal skewer.
  9. Remove the lid, season with salt.
  10. Baste the chicken with the soup sauce and continue to cook for another 10 to 15 minutes to brown the skin.
  11. Carve chicken or serve as whole.

Alternative Steaming Method:
  1. Steam all herbs with water for 5 minutes.
  2. Place chicken on a aluminum foil.
  3. Stuff some herbs in chicken and scatter the rest around the chicken.
  4. Pour the water used together with the herbs for steaming inside.
  5. Wrap and seal the foil.
  6. Place on a dish and steam for at least 2 hours.
  7. Add salt to taste and serve.

  • Remember to keep checking the water level if you are using the steaming method.
  • Keep a kettle of hot water ready; to add in if the water level is low.
  • DO NOT add cold water.

Click HERE for printer-friendly version of an original recipe.

Herbs from top left
(click to enlarge)

玉竹 Solomon's Seal Rhizome, 党参 Codonopsis Pilosulae, 淮山 Radix Dioscoreae Oppositae
龙眼干 Dried Longan, 枸杞子 Wolfberries, 红枣 Red Dates
川芎 Szechwan Lovage Rhizome, 当归 Angelica Sinensis, 北芪 Astragalus Membranaceus

Friday, May 2, 2008

Cranberry Muffin

I'm confused! Is muffin like cupcake? Is cupcake like cake? Are you?

I just found muffins are less sweet compared to cupcakes (go have a look at the sugar the two recipes require) Muffins are also heavier where as cupcakes which are actually cakes baked in cups are much lighter and fluffier.

Oh, those you see with icing and sweet and cute decorative stuff on are usually cupcakes not muffins.

Hmm ... I have sweet tooth. So ... I prefer cupcakes but I love the cranberries though. My friend and her family preferred muffins so they were happy when I made these for them. I baked 2 batches at one go and I only kept 8 muffins! LOL.

Hey, Poi San! How can you guys finished the whole lot in just 2 days?

  • 100g Butter
  • 50g Sugar
  • 1/4 teaspoon Salt
  • 2 Eggs
  • 250g Cake Flour or All-purpose Flour
  • 1 teaspoon Baking Powder
  • 80g Milk (I use Fresh Milk)
  • 250g Dried Cranberries

How to do it:
  1. Beat butter, sugar and salt till light.
  2. Add eggs gradually and beat well each time before adding more.
  3. Fold in sifted flour and baking powder into mixture.
  4. Add milk slowly and mix well.
  5. Stir in the cranberries and mix well.
  6. Pour batter into muffin cups.
  7. Bake at preheated oven at 175C for about 25 minutes or till done.

You can use chocolate chips or other other dried fruits instead.

  • Click HERE for printer-friendly version of an original recipe.

Braised Noodles

I usually cook something simple on Saturdays. No rice, soup and a few side dishes. Just one dish to settle dinner because I do major cleaning on Saturday.

I don't want to spend time washing and cleaning the pots, pans and dishes. Plus, the stove will be throughly cleaned too so, yeah, I wouldn't want to clean it again. :P

This is one of the family's favourite Saturday dinners. It's similar to this dish except no spice is used here and it's much simpler.

  • 10 mid joint wings
  • 20 fresh Shitake mushrooms, sliced
  • 4 Hard boiled eggs
  • 1.5 litre Water or Chicken broth
  • Salt to taste
  • Instant Noodle or Fresh Wanton Noodle

  • 1 tablespoon Oyster Sauce
  • 1 teaspoon Dark Soy Sauce

How to do it:
  1. Blanch the wings.
  2. Add the wings & hard-boiled eggs into a pot of boiling water.
  3. Add in the seasonings and let in simmer for 1 hour.
  4. Add in the mushrooms and continue to simmer for another 1/2 hour.
  5. Add salt to taste.
  6. Discard the seasonings for the instant noodles.
  7. Cook the noodles till just done, don't over cook.
  8. Discard the water.
  9. 'Rinse' in previous boiled water.
  10. Put into a pot, pour in some some sauce from the chicken and bring to a just a boil.
  11. Place in a dish with all other ingredients.
  12. Add a few drops of sesame seed oil and garnish with spring onions.
  13. Serve.

  • Click HERE for printer-friendly version of an original recipe.