Chicken Kway Teow Soup

Been doing 34 miles bicycle ride on Saturday, weather was superb. Being May bank holiday this weekend, it was a nice break even though I didn't go anywhere.
So I thought of having a piping hot bowl of chicken Kway Teow soup for breakfast. Light enough to start the day. Back home I could have fresh Kway Teow, here if I'm lucky enough I could find in Chinese shop, else I opt for the dry kway teow in a bag from Vietnam. They taste quite good, but nothing beats the Ipoh fresh Kway Teow.

Chicken Kway Teow Soup
Ingredients (for 2 persons)

• 700 ml of chicken stock (Boil half chicken in 800ml water, a slice of ginger, one handful of dried anchovy, 1 garlic cloves, 1/2 tsp sesame oil, 1 small cube of rock sugar and 1 tsp of salt for an hour.
  
• 100 gm of cooked skinless chicken breast meat - sliced thinly/shredded
• 100-120gm dry kway teow (Banh Pho)
  
• 2 handful of bean sprouts (washed and removed roots)
• 2 shallots, sliced thinly and fried in 2 tbsp of vegetable oil till brown
• 1 tbsp of preserved radish/turnip
• 1 stalk of spring onion chopped finely
• 1 red chillis thinly sliced
• a dash of white pepper

1. In a pot, boil some water to cook the dry kway teow. When water is boilng drop in the kway teow and cook till soft (this takes about 4-5minutes). Drained and divide them into 2 bowls. Blanched the bean sprout and set them on the kway teow.
   
2. Bring to boil the chicken stock.
   
3. Garnish the kway teow with sliced chicken meat, spring onion, preserved radish and red chillis.
4. Scoop the soup into the bowl and a dash of white pepper.
   
5. Served hot.

Some cut flowers from my spring blooms

White ranunculus, with little blue forget-me-not, little white allium and purple chives flower


This is the real Quuen Of The Night almost black color tulips

Cut tulips Queen Of The Night from my garden nicely wrap as a gift to my friend