by Reggie Aspiras (Vivian Go/Nancy Yu)
4 cloves of garlic, chopped
½ c each—carrots, chicharo, cabbage—julienne
4 pcs each dried Chinese mushroom and large Chinese dried scallop, soaked in water, separately
1 boneless chicken breast, sliced thinly
½ kg fresh sua he, peeled, marinated in 1 tbsp ginger juice
½ c thinly sliced fried shallot for garnish
¼ c each green onion and garlic peanuts
Hard boiled eggs, garnish
2 tsp siao shing
1 tbsp light soy sauce
1 ½ tbsp oyster sauce
½ tsp white pepper
3-4 c native chicken stock
In a pot combine one whole native chicken and five cups water with one sliced carrot, one leek and two slices ginger. Simmer over low fire for 1 ½ hours.
1 pack misua, the one with a chicken on the plastic bag
In a wok, put a little oil and sauté garlic, add carrots, half cook carrots, remove and half cook cabbage.
Keep doing the same until you’ve half-cooked the chicharo, chicken and shrimps.
Add a little oil on wok, sauté sliced mushroom and shredded scallop, add few cups of chicken stock, let it boil.
On another wok, cook misua al dente, drain and transfer it to the boiling stock.
Add chicken, then the shrimp then the vegetables last, doing so one at a time.
Add seasonings and adjust to taste.
Finish with a drizzle of sesame oil.
Transfer to a serving dish and garnish sliced hard boiled eggs, fried shallots, peanuts, wansoy or green onion.