Mee Sua in Chicken and Vegetable Soup

Muffythechef's Note:

Mee sua is a type of chinese noodles - better described as fine wheat vermicelli. It is made with some salt, so it adds flavour to the soup. The soft texture of the noodles, mixed in a clear broth - makes it a very soothing and comforting dish. Chicken soup (and mee sua) for the soul!

• Total Time: 2 hrs 10 mins
• Prep Time: 2 hrs
• Cook Time: 10 mins

Ingredients:

Serves: 2

Yield: 2.0 bowls

• 150 g vermicelli (my favourite brand is "Amoy mee sua")
• 220 g chicken leg meat , cubed
• 1 carrot , sliced
• 1 cup bok choy
• 1 cup bean sprouts
• 10 cups water
• 200 g whole chicken breasts
• 1 shallot (sliced and fried until golden brown)
• 3 red chilli padi , sliced

Seasoning

• 1 teaspoon sesame oil
• 1 teaspoon pepper
• 1 tablespoon soya sauce
• 2 tablespoons Chinese wine (unsalted)

Directions:

1. Mix seasoning ingredients with cubed chicken leg and leave for 1 hour.
2. Boil water and add chicken breasts and carrots to make the broth.
3. For best results, boil broth on high heat in a crockpot for 2 hours.
4. Transfer broth to a soup pot.
5. Add seasoned chicken leg to broth and boil on top of a stove until chicken is cooked.
6. Add noodles, bok choy and beansprouts and boil for about 3-4 minutes until noodles are soft but not mushy.
7. Add soya sauce and chinese wine to taste.
8. Sprinkle sliced shallots and garnish with chilli padi.