Steamed Chicken in Chicken Soup Mee Sua - Happy Birthday Singapore!

After trying quite a few types of Mee Sua recipes, I did not post one of the most basic ones, Chicken Soup Mee Sua. It may be simple dish but I would usually cook or eat it on birthdays. Today is Singapore's 47th birthday, which means every Singaporean's birthday too including me! So this is a good reason to cook this dish for my family and I for tonight. 

I had not been eating much meat lately except fish due to a terrible cat nightmare. The smell and sight of meat had turned me off quite a couple of times I wanted to start eating some meat again and tried my best to whip up a good Chicken Soup Mee Sua by tweaking the recipe a little. Instead of boiling the chicken meat in soup and all, I steamed the chicken meat and used chicken bones to boil the stock. It may be a bit oilier than the usual boiled ones, but healthy olive oil was used during cooking which helped bring cholesterol and fat levels down by a lot. I also looked forward to my favourite hard-boiled eggs!

The Verdict? Nothing else to say except that it was REALLY good! 

Steamed Chicken in Chicken Soup Mee Sua

The Ingredients Used!

Steamed Chicken in Chicken Soup Mee Sua - Serves 2

Main Ingredients

2 bunches Mee Sua

2 Chicken Drumsticks (de-boned, set bone aside to add to soup stock)

250 gm Chicken Bones (washed and cleaned)

Side Ingredients

150gm Green Leafy Vegetables with crunchy stems (separate stems from leaves)

100 gm Fresh Mushrooms (washed clean)

1 Small Onion (diced small)

1 tbsp Dried Shrimps (washed and drained)

1 knob Ginger (sliced thin)

1 clove Garlic (peeled and flatten with chopper)

2 Hard-boiled Eggs

Seasonings

2 tsps Light Soy Sauce

1 tsp Cornflour

1 tsp Sesame Oil

2 - 3 dashes of Ground White Pepper

1 tsp Sea Salt

Frying Condiment

1 tbsp Olive Oil

Garnishing

5gm Chives (sliced thinly)

Steps for Steamed Chicken Drumstick

1. Add Light SoySauce, Cornflour, Sesame Oil, Ground White Pepper and some Ginger to de-boned Chicken Drumsticks

2. Marinate for 1-2 hours inside fridge

3. Remove from fridge and steam for 15 minutes before serving of dish

4. Slice meat thickly

5. Set gravy from steamed chicken aside for later use

Steps for Chicken Stock

1. Heat 1/2 tbsp Olive Oil in pot using medium-low heat

2. Add some Ginger, Garlic and diced Onions into pot to stir fry till fragrant

3. Add Chicken Drumstick Bones, Chicken Bones, 5 china bowls of water into pot to boil for 30 min using medium heat

4. After 30 min, add Fresh Mushrooms, Vegetable Stems and Sea Salt to boil for another 30 minutes

5. Turn off heat and set soup stock aside to rest for at least 30 minutes

Steps for Chicken Soup Mee Sua

1. Heat 1/2 tbsp Olive Oil in wok using medium heat

2. Add Dried Shrimps into wok and stir fry till fragrant

3. Filter Chicken Stock into wok and bring to boil

4. Add Vegetable Leaves

5. In a separate pot of water, boil Mee Sua for 30 seconds. Drain and transfer to soup in wok.

6. Stir the wok ingredients well, switch off heat and distribute contents into serving bowls

Steps for Garnishing Mee Sua Soup

1. Lay sliced Steamed Chicken onto Mee Sua Soup

2. Slice hard boiled Eggs in halves, add into Mee Sua Soup

3. Sprinkle chives into Mee Sua Soup

4. Drizzle gravy from Steamed Chicken over Mee Sua Soup

5. Serve and Enjoy!

Youtube Video on How to De-bone Chicken Drumstick