bites & pieces

Trying something a little different from just desserts. This ended up being quite a simple dish to create. 

Credit to this link for the recipe. 

Ingredients

• 4 cups chicken stock (Family size liquid stock comes in this size)
• 1/4 Chinese cabbage finely sliced (I did 1/3 of a average sized chinese cabbage)
• 1 small Red or Yellow chilli finely sliced (with seeds if you want a real bite)
• 2 tablespoons Coriander chipped
• 1 bunch Bok Choy shredded
• 1 tablesppon reduced-salt Soy Sauce
• 1 teaspoon Fish Sauce
• 1 teaspoon crushed ginger
• 125g Hokkien egg noodles (cooked)
• 1 cup skinless Chicken cooked
• 1 cup Mung Bean sprouts
• 1 spring onion sliced (to garnish)

Method

1. Steam chicken breasts prior using a steamer or in packets in oven. (I just used the 2 chicken breast packs you get in the meat isle). Ensure skin is removed prior if any. Once steamed place aside covered
2. Combine stock and cabbage in a large pot and bring to boil
3. Simmer over medium heat for 4 minutes (or until cabbage is soft)
4. Add chilli, coriander, bok choy, ginger, fish sauce and soy sauce and continue simmering for 4 minutes
5. Heat up cooked noodles in microwave for 1 minute 30 seconds (I used the cooked ones found in the asian isle that are vacuumed sealed. Leave them in the vacuum packs, just puncture with a fork before putting into the microwave) 
6. Separate the noodles into 2-4 bowls (depending on how hungry you are!)
7. Take soup mixture off the heat and ladle over the noodles
8. Place small handful of mung bean sprouts on top of the noodles, forming a small mound
9. Uncover chicken you had previously steamed and slice into chunks. Place chicken over the mung bean sprouts
10. Top with sliced spring onions to garnish

Serves 2-4