Seafood Vermicelli In Chicken Soup 清汤海鲜米粉
Recipe source : My own
It has been a long time since SK cooked this soupy bee hoon. If I'm not working, we tend to eat light during lunch because both of us are too lazy to cook. We either eat out or I make do with biscuits or bread to tide over until dinner time.
Today is an exception. My youngest is tired of eating "chap fan" everyday. SK, being the good father he is, cooked this for a change.
1 litre chicken stock
150g shrimps (shelled & with veins removed)
50g dried scallops ( wash and soak in half a bowl of water for 3 to 4 hours. Retain the water and add to the chicken stock)
100g choy sam
1 tsp salt
To prepare the choy sam
1. In a pot add 1/2 litre of water.
2. Add in 1/2 tsp of lye water (kan sooi in Cantonese).
3. Bring water to the boil and add in the choy sam and let boil for 2 minutes.
4. Remove the choy sam and rinse under a running tap and set aside.
To prepare the vermicelli
1. Add 1 litre of water to a pot. Bring it to the boil
2. Add in vermicelli and stir until it turns soft.
3. Drain off the water and set aside.
1. In a pot, bring 1 litre of chicken stock to the boil
2. Add in the soaked scallops together with the water used for soaking the scallops.
3. Add in the shrimps.
4. Let it boil for 3 minutes. Switch off the flame.
5. Place the boiled vermicelli in a large bowl.
6. Scoop up soup from the pot and add into the bowl of vermicelli.
7. Add choy sam.
8. Serve hot.
9. Serves 2 to 3 adults.