|Muar Eu Khay Th'ng|
1 kg chicken - cut bite size pieces
100 gm old ginger - cut sliced
1 tsp white peppercorns - smashed lightly
100 ml sesame oil
1.5 litres water
2 tbsp soy sauce
salt and chicken stock granules to taste
- Heat sesame oil in wok, saute sliced ginger and peppercorns till fragrant and ginger is golden. Add in chicken, continue to fry till firm and meat turns white. Add soy sauce.
- Continue frying and dish out into a sauce pot. Add in water.
- Bring soup to boil. Add in seasoning to taste. Continue boiling on medium high heat for about 30 minutes or until chicken is tender and soup is fragrant.
- Serve soup with mee suah or beehoon and vegetables [bok choy or lettuce].
|Fried Ingredients before adding water|
|Boiling soup after more about 30 minutes|