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!