Kway teow soup with shredded chicken

INGREDIENTS

Broth

• 8 cups water
• 300g chicken bones, cleaned
• 10 prawns (heads and shells)
• 11/2 tsp salt
• Dash of light soy sauce

Noodle bowl

• Fresh kway teow
• 200g bean sprouts
• 10-12 fresh fishballs
• 10 prawns (cleaned, deveined & shelled)
• 2 fresh squids, thinly sliced (cleaned, with skin & ears removed)
• Parsley for garnish
• Half  The Meat Club cage-free whole chicken (To boil & shred)
• 2 tbsp minced garlic
• 2 tbsp shao xing wine

PREPARATION

1. In a large broth pot, blanche chicken bones, and half chicken in hot water and boil for 1 hour. Skim out impurities.
2. In a small pan, fry prawn heads and shells. Then add 1/2 cup of chicken broth and fry till fragrant. Add everything into the chicken broth pot, along with salt and light soy sauce. Boil for another hour.
3. In a small pan with oil, add minced garlic and fry till golden. Add prawns and squids, then drizzle with shao xing wine. Once ready, set aside. Pour gravy into broth pot.
4. Remove half chicken and shred finely. Set aside.
5. Cook kway teow noodles, bean sprouts and fishballs in broth. Once cooked, remove and set aside.
6. Using a sock strainer, strain broth into a new pot.
7. Plate up kway teow noodles with fishballs, bean sprouts, shredded chicken, prawns and squids. Pour broth over and serve
8. Perfect with fries anchovies, fried onions and cut chilli. Enjoy!