Ingredients for Chicken stock
650 ml Water
2 Chicken carcass
2 Carrots, cut quite chunky
1 Big Onion, cut into 4
Prepare the stock first. Put everything together in a pot and bring it to a boil and once it's boilding reduce fire to low medium and simmer for 1 - 2 hours. Then you strain and remove impurities.
The rule of thumb is whenever we put any vegetables to boil in the stock, if we intend to boil and then simmer the stock for long hours then we should cut the vegetables into chunky and, if possible, uniform size but if we intend to simmer for lesser than an hour, the size of the vegetables should considerably be smaller :) *If you dont want to make this chicken stock, you can use 500 ml water.
Ingredients for Saucy Egg Noodles
500 ml Chicken stock or Water
400 gm Egg noodles [the dried one]
500 gm Minced meat
3 Tabsp minced Tau Cheong
100 gm Big Onions, cubed
100 gm Char Choy, cubed
Dark Soya Sauce
Dash of Sesame Oil [a little goes a long way :) ]
Salt & Sugar [to taste. While cooking check taste
before adding salt as Tau Cheong & Char Choy are salty]
*Light Corn flour solution for thickening [1/2 Tabsp Corn flour + 1 Tabsp water]
Garnish:- Carrots, shred
1/2 Tablesp of Sesame seeds
- Soak the Char Choy for a while [as it is salty] then cube it.
- Cut the vegetables for garnishing. Set aside.
- Fry the Seasame seed in a wok WITHOUT OIL till golden brown & fragrant being careful as it burns easily. Dish out onto a small bowl.
- Mix the tau cheong into the minced meat.
- In a wok heat up some oil & saute the cubed Char Choy & onions till fragrant.
- Add in the minced meat & cook for about 3 - 5 minutes to allow all the flavours to infuse in the meat.
- Add in the prepared chicken stock & bring to a boil then simmer on low medium fire for 5 minutes.
- Add in the dark soya sauce, a dash of Sesame oil. Taste and add salt & sugar if necessary.
- Thicken with a slightly thick*corn starch solution [the measurement on top is just a guide. It is up to you].
- Boil the noodles with plenty of water. Check whether al dante [not too soft, firm to the bite but not hard]. Strain.
- Dish noodles onto a large bowl or individual plates and pour the sauce on top with the shredded vegetables as garnish.