Thursday, March 3, 2011

Mi Kicap for breakfast - Dry Wantan Noodles with Shredded Chicken Meat recipe

Soya sauce noodles or Mi Kicap for breakfast - I am bloated for eating too much this morning

Simple recipe for Mi Kicap:

Non fried Cintan dry noodles
Soya Sauce
Dark Soya Sauce
Oyster Sauce
and most important: Garlic/Onion Oil
Fishball optional

If you are in a hurry for work or school try this recipe.

Do not forget to try the recipe below during the weekend too if you do not feel like going out to eat:

Dry Wantan Noodles with Shredded Chicken Meat

By Amy Beh

Chicken stock :

o 1/2 chicken
o 2 chicken carcasses
o 1.5 litres water
o 2 thick slices ginger
o 2 stalks spring onion
o 70g carrot, sliced


o Salt to taste
o 4 pieces fresh ready-made wantan noodles (available at wet markets or any major supermarkets)
o 1 tbsp chopped spring onion
o 1 tbsp chopped red chilli

Sauce for the noodles (per serving)
o 1 tbsp abalone sauce
o 1 tsp light soy sauce
o Pinch of salt and sugar or to taste
o A dash of pepper
o 1?2 tbsp prepared chicken stock


To prepare chicken stock, bring water to a boil and add the chicken carcasses. Cover and bring to the boil then simmer for 15?20 minutes. Put in the half chicken and cook for 5 minutes. Reduce the heat to low and cook chicken for another 10?15 minutes. Remove chicken and leave to cool.

Add ginger, spring onion and carrot to the stock and continue to boil for 20?25 minutes. Adjust seasoning to taste. Transfer 600?700ml stock into a small basin for use later.

Skin the chicken and shred the meat. Leave aside for the noodles.

In a saucepan bring enough water to a boil. Add the fresh wantan noodles a piece at time. Blanch for about 20 seconds. Stir well with a pair of chopsticks. Remove from the heat, drain and soak briefly in cold water. Transfer noodles into the stock in the btasin. Drain excess liquid.

Put combined sauce ingredients in a mixing bowl. Add in the noodles and toss well to mix. Transfer noodles to individual serving dishes and add shredded chicken meat with a sprinkling of chopped spring onion and red chilli. Serve the stock or soup as an accompaniment.

Credits/source taken from:


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