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| Product(s) Used for this Recipe |
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Chicken Mee Suah |
| Ingredients |
2 Cans of Swanson Clear Chicken Broth (399 ml each)
1 Can Water
2 Bundles of Mee Suah
2 Chicken Drumstick, cut into pieces
5 Slices of Ginger, sliced
1 Tablespoon of Wolfberries
1 Tablespoon Sesame Oil
1 Packet of Shimeji Mushrooms, optional |
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| Cooking Detail |
| Meal Type | : | Main Meal
| | Cook Method | : | Stovetop
| | Preparation Time | : | 15 minutes
| | Serving | : | 2
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| Methods |
1. Heat up sesame oil in a preheated medium saucepan, saute ginger over low heat till fragrant.
2. Stir in chicken pieces and cook for about 3 minutes stirring a few times until the chicken pieces change slightly brown in colour.
3. Add in Swanson Clear Chicken Broth and water, cover and simmer over medium low heat for 8 minutes or until chicken pieces are cooked throughly.
4. When the chicken pieces are ready, add in mee suah and cook for 1 minute before tossing in wolfberries and shimeiji mushrooms.
5. Give the mixture a few stirs, turn off the heat and ladle mixture into serving bowls. Serve hot. |
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