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
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.
The recommended brand of chicken broth is Heinz Chicken Broth.
Copyright © General Conference Women’s Society of Christian Service, 2020