Braised Hing Hwa Vermicelli

This recipe is from Simply Good: Healthy Family Meals, a recipe book produced by the General Conference Women’s Society of Christian Service in celebration of the 135th Anniversary of The Methodist Church in Singapore in 2020 and to provide support to the Methodist Welfare Services’ “Eat Share Connect” Social Concerns campaign.


The practical recipes in the book are simple to follow and produce delicious, affordable, well-balanced and nutritious dishes.


The book will be available for sale when services in church buildings are resumed.






200 gm vermicelli (bee hoon, preferably brown rice bee hoon),

soaked in water for 10 minutes

250 ml fresh chicken broth or packet low-salt chicken broth

550 ml water

200 gm chicken breast, cut into small cubes

150 gm prawns, cleaned, shelled and deveined

100 gm cuttlefish, sliced or cut in strips (optional)

300 gm clams

200 gm (total) cabbage, mustard greens (choy sum) and leeks

2 eggs, lightly beaten


GARNISH

50 gm shallots, fried with the garlic below

50 gm garlic

30 gm roasted peanuts

1 small pkt seaweed, cut into strips


1. Boil chicken broth with water in a pot over medium high heat.

2. Add chicken, prawns, cuttlefish, clams and vegetables.

3. Bring to a boil and lower heat to simmer for 5 minutes.

4. Add bee hoon and simmer for another 5 minutes. Gently stir in

eggs to mix. Turn off heat and cover pot till ready to serve.

5. Garnish and serve hot.

NOTE

The recommended brand of chicken broth is Heinz Chicken Broth.


Copyright © General Conference Women’s Society of Christian Service, 2020


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