Serving Suggestion: 8-12 pax
Ingredients: Soy Sauce Sambal
| 60 g | Bird’s eye chili |
| 6 clove | Garlic |
| 4 tsp | Lime juice |
| 4 tbsp | Sweet soy sauce |
| To taste | Salt |
Method
- Blend all ingredients into fine texture.
- Set aside.
Ingredients: Accompaniment
| 600 g | Rice vermicelli, boiled and strained |
| 300 g | Bean sprout, blanched |
| 4 stalk | Chinese parsley, chopped |
| 4 stalk | Spring onion, chopped |
| 4 tbsp | Fried onion |
Method
- Put some rice vermicelli in a bowl.Ladle in the soup.Put some of the shredded chicken, bean sprout, Chinese parsley, spring onion and fried onion.Ready to serve with soy sauce sambal.
Ingredients: Soup
| 6 tbsp | Cooking oil |
| 2 sticks | Cinnamon |
| 4 | Star anise |
| 6 | Cardamom pods |
| 6 | Clove |
| 10 | Shallots, blended |
| 6 clove | Garlic, blended |
| 1 inch | Ginger, blended |
| 50 g | Soup spices powder |
| 4 litre | Water |
| 4 | Chicken breast |
| 8 tbsp | TUMIX® Chicken Stock |
Method
- Heat the cooking oil, fry cinnamon stick, star anise, cardamom pods and clove.
- Add in blended shallot, garlic and ginger. Stir-fry until fragrant.
- Add in the soup spices powder mix and fry until oil separated.
- Add in water and chicken. Let it boil.
- Season with TUMIX® Chicken Stock.
- When the chicken is cooked, remove from pot and shred it.
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