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Bee Hoon Soto

A chicken soup base, served with noodles as preferred by the Cook.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 0
Author: AM-Suhaila

Ingredients

  • Half a packet White Noodles Soaked in water, washed and blanched
  • 1/2 - 1 whole Chicken Frame
  • 2 pieces Chicken Breast Cleaned
  • 2 tablespoons oil
  • 1 1/2 tablespoon Garlic Paste
  • 1 teaspoon Ginger Paste
  • 1/2 teaspoon Turmeric Powder
  • Small piece Star Anise
  • 2 Cloves
  • 4 cm Cinnamon stick
  • 2 Cardamom
  • 1 teaspoon Pepper
  • Salt to taste
  • Beansprouts optional
  • Spring Onions for garnish
  • Fried Onions for garnish optional

Instructions

  • In a large stock pot, bring water to boil and place chicken frame in boiling water.
  • Leave to boil.
  • Scheme the liquid and remove any dark bits that surface, so the stock is clear.
  • In a separate pan, fry all other ingredients till fragrant.
  • Add the fried ingredients into the stock pot.
  • Add in Chicken breasts and cover.
  • Bring to a slow boil.
  • Once chicken breast is cooked, remove from stock.
  • Set aside to cool before shredding Chicken Breasts.
  • Leave stock on low flame for about 10minutes.
  • Place some noodles, bean sprouts, topped with shredded chicken in a bowl.
  • Spoon over a generous amount of Chicken Soup Stock.
  • Garnish with Spring Onions and Fried Onions.
  • Serve hot with a side of Chilli Padi sauce.

Notes

If Chicken frame is unavailable, Chicken pieces with bones is also suitable, so as to attain the sweetness for the Chicken Stock base.
For those who do not like Chicken with bones, use the breast pieces to make the stock but be careful, so as to not over boil the Chicken breast.