This is my idea of a lazy meal. Everything can be prepared ahead to be served later.
For busy people out there, I suggest this preparing earlier and keep the soup stock hot in a thermal pot. Heat it up and at the same time blanch the cooked seafood in the stock to heat it up before serving.
Ingredients for Soup Stock:
- 2 litre Water
- 3 Chicken Carcass (2 if your chicken carcass is big), blanched
- 2 piece Dried Sole Fish 扁鱼干, deep fried till golden brown
- 1 tablespoon Mince Garlic
- 4 Shallot, chopped or sliced
- 2 tablespoon Oyster Sauce
- 1 tablespoon Fish Sauce
- 1/2 teaspoon Sugar
- 1/2 teaspoon Chicken Powder (optional)
- Salt and Pepper to taste
- 600g Flat Yellow Noodles, for 3 to 4 servings
- Seafood of your choice
- A bunch of Choy Sum, cut into sections.
How to do it:
- Prepare all the seafood that you will be using by cleaning and/or cutting them into smaller pieces.
- For prawns, peel the shells leaving the heads and tails intact if you like. Retain the shells for stock.
- Have a small pot of water boiling.
- Add a pinch of salt.
- Blanch all seafood till just done. You can do it in batches; not all at once.
- Do not not over cook the seafood.
- Strain and set seafood aside.
- Sieve the stock and set aside to be used later.
- Add a tablespoon of oil in a pot.
- Stir fry garlic and onion till fragrant.
- Add in the prawn shells and stir fry till all turned red.
- Pour in the reserved seafood stock, if using, chicken carcass, fried sole fish and water to make up 2 litres.
- Bring stock to a boil before reducing to a simmer
- Simmer for an hour.
- Add in the the seasonings.
- Stock is now ready to be used.
- To serving, boil a pot of water.
- Blanch some Choy Sum before blanching about 150g noodles.
- Drain and place in a bowl.
- Place previously prepare seafood over the noodles.
- Pour hot soup stock over.
- Serve with coriander and red cut chilli if desire.
- If you are not going to eat the vegetable stems, add them to the stock for simmering. They add sweetness to the stock too.
- If you want more soup, increase the amount of water used and adjust the seasonings to your taste.