Bouillon Mee-Foon
Food Recipe
Ingredients
200g thin rice noodles/meefoon
200g chicken breasts, deboned
2 tablespoons vegetable oil
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1/4 teaspoon ground pepper
1/4 teaspoon kitchen salt
1/8 teaspoon chili powder
1 bunch brede tom pouce
1 carrot, thinly sliced
1/2 cup sweet corn kernels
1/4 cup shiitake mushrooms
4 cups warm water
1 cube chicken stock
4 eggs, fried sunny side up
Method
Clean chicken and into medium size cubes. Add the soy sauce, oyster sauce, salt, pepper, chili and oil.
Mix well, cover with cling film and leave chicken to marinate in the refrigerator for about 30 minutes.
Remove marinated chicken from refrigerator and place in a medium cooking pan. Cover and simmer.
Cook over low heat for 15 minutes until chicken is tender and half cooked. Add the carrots and steam.
Soak the shiitake mushrooms in boiling water till softened and add to pan. Throw in the corn kernels.
Add the brede tom pouce and uncooked mee-foon and stir. Dissolve the cube of chicken stock in water.
Pour the chicken stock and remaining water over the vegetables and bring to the boil until it thickens.
Add salt and pepper to taste. Scoop into serving bowls and serve with fried egg as topping. Serves 4.
Source: inspiredtobake.wordpress.com