Penang Koay Teow Th'ng (Chicken Broth)

Recipe: Serve 5 bowls Soup base - 1 chicken carcass 2 whole drumstick (remove skin if prefer non oily soup) 1 onion cut into quarters 1 thumb size ginger smash 1 small size yam bean cut into slices Salt to taste (i roughly put about 1 1/2 tsp) Roughly 4L water 1. Boil chicken carcass over a pot of water for 5mins to remove dirts and grimes. 2. Boil another pot of water for the soup base. 3. Add in cleaned chicken carcass, onion, ginger and yam bean. Bring to boil. 4. Add in whole chicken drumstick. 5. Salt to taste. 6. Boil for an hour. 7. Remove the whole drumstick to cool it down and remove the flesh from the bones. Set aside.* 8. Strain the soup to remove the balance ingredients. 9. Soup base done. Other ingredients Fishballs (as many as u prefer) put into the soup base to cook Meat from the whole drumstick * Garlic oil Spring onion Soy sauce White pepper Yellow noodles (I'm using about 300gm) Koay teow (I'm using about 600gm) Chilies with soy sauce as dipping sauce. 1. Blanch the koay teow and yellow noodles over a pot of boiling water for 30seconds. Put inside a bowl. 2. Add meat, fishball and soup. 3. Garnish with garlic oil, spring onion, soy sauce and white pepper powder. 4. Serves with chilies with soy sauce as the dipping sauce. Enjoy ~ #penangfood #philviestory #koayteowthng

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