Soothing a Chill with Chicken and Mushroom Soup Bee-Hoon

Fall is a synonym for chill weather and cold wind, and if I didn’t keep myself healthy then I am sure that my body will be as weak as those falling leaves.

So today I cooked something different for my family: a chicken and mushroom soup bee-hoon. Though the name sounds quite bizarre, the cooking instruction comes quite simple 😉

Serve for 4-5 people.

Let’s start with the chicken and mushroom, what are we going to do with them?

  • Cut the chicken and slice the mushroom into small pieces – I use 4 pieces of chicken breast (30 oz)  and 1 small pack of mushroom (1/2 pound).
  • Pour them with small dashes of salt and set them aside for about 30 minutes.
  • Smash 3 -5 garlic and toss it into a frying pan (don’t forget to pour 2 tablespoon of cooking oil in the pan!)
  • Put the chicken and mushroom and stir them with the garlic for about 1 minute.
  • Add 1/2 teaspoon of white pepper, 1/2 teaspoon of salt, 1/2 teaspoon of chicken flavor (seasoning), 1 teaspoon of sugar, 2 tablespoon of oyster sauce, and 4 tablespoon of sweet soy sauce (kecap manis) into the pan. Mix them well for 1 minute, then let it stand for 3 minutes.
  • Add a mix of 1 teaspoon of rice flour +water into the pan, mix it one more time, then set it aside.

For the soup, all we have to do is:

  • Pour a chicken broth (32 oz)  into a saucing pan, and bring it to boil.
  • Cut 2 cm of ginger, slice it, and put into the pan.
  • You may add it with salt and/or pepper to strengthen it taste.

…and the bee-hoon?

  • Soak it into a warm water for about 15 minutes – for this recipe, I use 2 packs of bee-hoon (@ 200 g).
  • Boil a water in another saucing pan, put the well soaked bee-hoon in it for 2 minutes. Set aside.

How will you serve it? Easy.  Just mix the bee-hoon and the soup in a bowl, put the chicken and mushroom on top of it, and garnish with sliced scallion – and you may also add a beansprout and/or spinach too!

Happy trying!

 

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