Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories478.1 kcal (24%)
Total Fat25.7 g (37%)
Carbs26.3 g (10%)
Sugars1.3 g (1%)
Protein32.9 g (66%)
Sodium459.6 mg (23%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Put water in a pot enough to cover the 2 chicken thigh. Add 2 dried scallop (if you have), 1.5 tablesppon of chicken stock, 0.5 teaspoon of sugar, garlic and ginger and then boil at medium fire. Once boil, put in the 2 chicken thigh and cook for 10 mins.
Step 2
Wash prawns and fish ball
Step 3
Heat up 1/2 cup of oil in a cooking pan, cook shells and heads of shrimp until the shells are crisp and color changed to red-orangy, dish out the shells, drained and add to the pork bone broth, continue simmering broth for approximately another 1 hour - this step is not necessary if you don't like the seafood sweetness
Step 4
Then put in the broth and simmer for 5 minutes unitl prawn, fishball and chicken is cooked. Remove from pot and let it cool down before you start shredding the chick meat (make sure it's not raw inside), shell the prawn (cut to size you prefer), cut the fishball (in half if preferred) and set aside for garnishing later.
Step 5
Blanch the Rice noodle in hot water to soften it or put in microwave oven.
Step 6
Serve in bowl with noodle, shredded chicken, prawn, fishball and then add boiling broth. It's ready to eat!!! Enjoy!
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