Teochew Chicken Noodle Soup

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My late dad came from Santou, China when he was a young adult to Singapore. So my late mom needs to learn some of the Teochew dish to cook for my late dad to enjoy. She was a quick learner and managed to achieve a lot and be able to teach me when I became a mom myself. I have a few collection on Teochew food and will try to cook them and share them with all of you soon. In the meantime, you all can enjoy some of my other recipes. They are worth trying…
For 4 Servings
1 pound Fresh cooked Hokkien mee - purchase from Asian Stores
2 cups Swanson chicken broth with 2 cups water
1 whole chicken breast, sliced into bite size
1/2 pound Kai Lan or Spinach, cleaned and cut into bite size
Fried shallot slices
Cilantro (in chinese: Xiang; Cantonese: Yuan Sui; Teochew: Wang Swee) finely chopped
Salt and white pepper to taste
2 tablespoons light soy sauce
In a small pot with chicken broth and water and bring to a boil and at the same time take another pot with enough water to blanch the cooked Hokkien noodles. Then add in the chicken and cook for 5 minutes. Add in the Kai Lan or Spinach and into the broth mixture for another 5 mins.
In a large individual soup bowl put the cooked Hokkien noodles first and then spoon in about 1 1/2 cup of the chicken broth mixture. Finished it with cilantro and a teaspoon of fried shallot slices on top of the soup. Serve it immediately.
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