RCI-ND.004.0018.001
Kai Keng Khao Poon Chin
Kai Keng Khao Poon Chin from the Recidemia collection
Prep40 min
Cook20 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- Chicken1 unitwashed and gutted
- tb jelly Mushrooms4 unitwashed and sliced lengthwise
- shallots4-5 unitpeeled
- dried Squid1 unitsoaked & washed, beaten to soften and thinly sliced
- lg potatoes3-4 unitwashed & peeled and cut into cubes of .5 cm
- hen's eggs made into a thin omelette2 unitfolded & cut into strips of 2 cm, then sliced thinly lengthwise
- frangrance Mushrooms3 unitsoaked and thinly sliced
- spring Onion1 unitgreen parts only, chopped
- coriander leaves1 unitchopped
- 1 unit
- 1 unit
- 1 unit
- spring Onion1 wholebulb included
- coriander roots1 unit
- bowl Chinese vermicelli1 unitsoaked and cut up
Method
1
Bring a large pot of water to a boil and add the whole chicken, one whole spring onion (bulb included), and coriander roots. Simmer until the chicken is fully cooked through, approximately 30-35 minutes.
2
Remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth through a fine sieve and set aside; discard the aromatics.
3
Once the chicken has cooled enough to handle, shred the meat from the bones and discard the bones and skin. Return the shredded chicken to the reserved broth.
4
Heat the broth with the shredded chicken over medium heat and add the cubed potatoes. Simmer for 8-10 minutes until the potatoes are nearly tender.
5
Add the sliced tb jelly mushrooms, fragrance mushrooms, and sliced dried squid to the pot. Continue simmering for 5-7 minutes until the mushrooms soften.
6
Add the whole shallots to the broth and simmer for another 5 minutes until they are cooked through but still intact.
7
Season the broth with salt, fish sauce, and ground black pepper to taste. Stir well to combine the seasonings evenly.
8
Divide the soaked and cut Chinese vermicelli among four bowls. Ladle the hot broth with chicken, vegetables, squid, and mushrooms over the vermicelli.
9
Arrange the thin omelette strips on top of each bowl and garnish with the chopped green spring onion parts and chopped coriander leaves. Serve immediately while hot.