Monday, January 19, 2009

Chicken balls meehoon

This is an unexplainable satisfying bowl of meehoon soup, I'm not sure if its the stock or the effort in making the chicken balls or the fact it does not add on to the pounds! It was oohhh so yummy having it with chilli padi and soy sauce. Its only meehoon that gives such satisfaction, I tried it with other noodles and it does not come close even the egg noodles is no competition.
For the stock:-
2 litres of water
6 mid sized onions-chopped
2 tbsp of dried shrimps
5 tbsp of dried anchovies (ikan bilis)
chicken granules to taste (approx. 1 tbsp)
Rinse the dried shrimps and anchovies then dry it thoroughly with kitchen towel and place in a bowl, add in a tbsp of oil and put it in the microwave for about 2 mins (1100watts), if not brown enough, give it extra time by 10 seconds. Always check before giving it more time in the microwave cause it burns easily once its reached the brown stage.
Put all the ingredients except chicken granules into a stockpot and put it on medium high flame and boil for an hour to one and a half hour. At the end of the cooking time, season with the chicken granules to taste. Optional, you could add in a small cube of rock sugar.
For the chicken balls:
De bone some chicken meat (i used 4 drumsticks)
Put it into a food processor to blend then season with some pepper, 1 tsp salt, 1 tbsp of sesame oil and 2 tbsp of soy sauce.
Cook the chicken balls in the stock. Blanch some meehoon and vegetable of your choice and then ladle on the soup with the chicken balls and enjoy :)

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