A bowl of kway teow in steaming hot soup with chicken chunks in the mix is enough to fuel you up for the day. This smooth and slurping meal is generally found in Chinese restaurants and hawker stalls as well. You might just find yourself putting your lips to the side of the bowl and steadily tipping it over to leave no tracks behind.
Serving: 4 people
200 g chicken 1 stalk sawi (mustard greens) 1 stalk spring onion 2 cloves garlic 2 shallots ½ tbsp oil salt to taste pepper to taste 400 g kway teow (flat rice noodles) 200 g medium-sized prawns
Cut chicken into cubes. Cut sawi and spring onion into 3cm lengths.
Chop garlic and slice shallots. Fry shallots and keep aside. Peel prawns but retain the tails.
Heat oil in a pan and fry chopped garlic till golden yellow. Add in prawns and fry for a while.
Put in water together with the fragrant ingredients. Let the soup boil for 5 minutes and add chicken pieces and cook for 15 minutes.
Add salt to taste and pepper. Add sawi and kway teow. Stir regularly. Before serving, sprinkle spring onion and fried shallots.