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Egg Noodles and Chicken in Chicken Stock

Preparation Time:   7  (mins)
Cooking Time:   7  (mins)
Cooking Method:   Boil
Cook level:   Normal
Serving Size:   2  (person)


Egg noodles 120 g [about 2 pcs]
Chinese flowering cabbage [choy sum] 250 g [drained and picked into pcs]
Chicken meat 250 g [cut into pieces]


Pure Sesame Oil 1 tsp
Chicken Bouillon Powder 1 tsp
Corn starch 1 tsp
Premium Light Soy Sauce 1 tsp
Salt 1 tsp
Sugar 1/2 tsp
Chicken Bouillon Powder 1 tsp
Hot water 750 ml

  1. Mix chicken with marinade.
  2. Cook egg noodles in boiling water according to packet instructions or until tender. Drain and put onto 2 serving bowls.
  3. Bring chicken stock to the boil. Add chicken and Chinese flowering cabbage.
  4. Cook until chicken is done. Pour over noodles and serve hot.

      Remark: Choy sum can be replaced by lettuce.

Tag: Egg Noddles, Chicken

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