Monday, 7 July 2008

Wan Nee Th'ng

Copyright of Y Three K Publisher. All rights reserved.
Basic Chicken Stock Ingredints:
2 chicken carcasses
1 stalk spring onion
2.8L water

Salt or Chicken cube to taste

1. Bring the water to a boil. Add in chicken carcasses. Bring to a boil agian.
2. Skim off scums. Add in spring onions. Simmer for 30-40 minutes over low heat.
3. Add in seasoning to taste. Sieve stock and discard the rest.

7g wan nee (soaked, remove dirt and tear into bite size pieces)
340g minced pork/ minced chicken
4 eggs200g Tung Oor/ Chinese spinach

1 tbsp light soy sauce
1 tbsp chicken powder
1/2 tsp pepper
1 tsp sesame oil

1 tbsp chicken powder

For garnishing:
2 tbsps minced spring onion
1 stalk coriander leaves

1. Bring the chicken stock to a boil. Season minced pork or minced chicken with marinade.
2. Add the eggs into minced pork or chicken. Mix well. Then add in 4 tbsps of stock.
3. Add in wan nee and mix well.
4. Scoop the mixture into the boiling chicken stock. Bring it to a boil.
5. Add in tung oor or spinach. Add in seasoning. Remove from the pan. Garnish with spring onion and coriander leaves.

Tip: This dish may be served together with rice vermicelli or instant noodles.

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