Mee Sua In Chicken And Vegetable Soup

• 150 g vermicelli (my favourite brand is "Amoy mee sua")
• 220 g chicken leg meat, cubed
• 1 carrot, sliced
• 1 cup bok choy
• 1 cup bean sprouts
• 10 cups water
• 200 g whole chicken breasts
• 1 shallot (sliced and fried until golden brown)
• 3 red chilli padi, sliced
• Seasoning
• 1 teaspoon sesame oil
• 1 teaspoon pepper
• 1 tablespoon soya sauce
• 2 tablespoons Chinese wine (unsalted)

1. Mix seasoning ingredients with cubed chicken leg and leave for 1 hour.
2. Boil water and add chicken breasts and carrots to make the broth.
3. For best results, boil broth on high heat in a crockpot for 2 hours.
4. Transfer broth to a soup pot.
5. Add seasoned chicken leg to broth and boil on top of a stove until chicken is cooked.
6. Add noodles, bok choy and beansprouts and boil for about 3-4 minutes until noodles are soft but not mushy.
7. Add soya sauce and chinese wine to taste.
8. Sprinkle sliced shallots and garnish with chilli padi.

vermicelli, chicken, carrot, bok choy, bean sprouts, water, chicken breasts, shallot, red chilli padi, sesame oil, pepper, soya sauce, chinese wine

Taken from www.food.com/recipe/mee-sua-in-chicken-and-vegetable-soup-327765 (may not work)