Koay teow mee chicken and pork rib soup with chili and spring onion

I learned from my mother to make this pork rib noodle soup. I have written down drumstick stock recipe below. Today, I am making koay teow mee with pork ribs soup following the instruction from my mother. Add the chicken pieces from previously made in advance.

My mom doesn’t have the exact amounts of ingredients to make it. So, this is trial and error, tasting as you go until it’s perfect. I watched her and helped her so I can cook my own next time.

This is really a lots of work to do but the end results is comforting and delicious, we slurp the soup and noodles with cut red chili and soy sauce. Let’s cook!!!!

Ingredients

1 packet of Hokkien mee (Yellow mee)
2 packets of koay teow
2 pork ribs, separate into an individual rib and choose the one with less fat if possible or you can trim off excess fat
10-12 cabbage leaves, cut to bite size
300 g bean shoots, tails removed
1 packet fish cake, slice thinly
2-3 packets of fish balls
5-6 whole peeled garlic (OPT)
1 dried cuttlefish (OPT)
5 dried scallops (OPT)
chicken pieces (See Drumsticks stock and method)
water
salt

Garnish

Spring onion
fried shallots (OPT)
red chilies, cut into thin slices (OPT)
soy sauce
garlic oil, peeled and chopped 8 garlic and add some oil

Drumsticks stock

12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
4 garlic cloves
1 c extra water (OPT)
1 Tsp chicken powder stock (OPT)
1 ” ginger
salt
black peppercorns

Method

Do chicken stock one day in advance

In a pot, add drumsticks, 4 c water and bring it to a simmer on low heat about 35 minutes. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or a spoon. When it is done, strain stock through sieve into another pot (I usually line it with a muslin cloth).

Add remaining stock ingredients into pot with drumsticks. Simmer very gently for 1-2.5 hours. The longer the stock, the more flavour it will have, but the drumsticks will lose flavour. Remove the drumsticks from the pot once it has cooked.

Let it cool and remove meat from bones. Keep in an airtight container in fridge. Add in 1 extra cup of water and powder stock into stock. Bring it to boil for more stock and check seasoning. Switch off hob. When the stock had cool completely, spoon into sterilized jars with tight lids, label name and date make before you refrigerate them.

When you want the chicken pieces, use a clean dry spoon to scoop the amount you want. You can add the chicken pieces with anything. At least you have ready cook meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks.

The following day

Cook the pork ribs: Place pork ribs in a large pot. Add in water until it covers the pork ribs. Bring to a boil for about 10 minutes. Turn off the heat and discard the water. Rinse pork ribs with cold water. Use another pot with clean water and put pork ribs, garlic, cuttlefish, dried scallops and salt inside.

Bring to a boil medium high heat with lid on and then lower the heat to medium low and let it simmer for about 2 1/4 hours with lid on. Meantime, microwave each packet of koay teow for easy to tear it into strips. Once done, bring kettle to boil and open the Hokkien mee packet and put in a basin. When water boiled, pour into mee to blanch and then drain. Set aside.

When finished tearing koay teow, blanch them quickly in boiling water till softened and then drained. Divide koay teow and mee into serving bowls, followed by some bean shoots. Cut the red chili ready and add some soy sauce to it in a bowl and set aside. Next microwave garlic and oil in microwave safe bowl for about 2 minutes, watched that it don’t burn, stir in between; 30 seconds each time, just to brown the garlic in oil. Set aside.

Once time up, remove lid add in chicken pieces and cabbage for about 20 minutes until chicken pieces warmed up and cabbage leaves cooked and soften then add in fish cake slices. Cook fish cakes slices for until they floats to the surface of the soup. Remove and place some fish cakes about 2-3 in each serving bowls.

Add fish balls and do the same cooked till they float to the surface of the soup. Remove and place them into the serving bowls. When chicken pieces and cabbage leaves are done. Check the seasoning. Warming up serving bowls in microwave. Ladle pork ribs about 2-3, some chicken pieces, cabbage leaves and soup onto the warmed serving bowls. Garnish with garlic oil, chili soy sauce, spring onion and dried shallots. Serve with a glass of wine. Enjoy!!!

Note: You can just use chicken stock instead of pork or both. You can add pork lard. You may omit mee just use koay teow only. You can omit fresh garlic for extra flavour. You can omit cuttlefish and dried scallops.

https://helenscchin.com/2021/10/31/koay-teow-mee-chicken-and-pork-rib-soup-with-chili-and-spring-onion/

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