Bought har mee soup on sale. Got some mixed vegetables and chicken pieces leftovers. Decided to add into the instant packet har mee soup. This is my weekend lunch.

Google: “Choy sum, also known as Chinese flowering cabbage or yu choy, is a leafy green vegetable from the mustard family, characterized by tender stalks, yellow flowers, and dark green leaves, commonly used in Asian cuisine. Choy sum has a similar appearance to Chinese broccoli, but with smaller, more tender stems and thinner stalks. It’s commonly used in stir-fries, soups, and noodle dishes.  It can be blanched, steamed, or stir-fried.”

Google: “Cauliflower is a cruciferous vegetable, a member of the mustard family (Brassicaceae), known for its tightly packed, white (or sometimes green or purple) flower heads, called curds, that grow from a thick central stem. Cauliflower is versatile and can be eaten raw, steamed, roasted, mashed, or used in various dishes like “cauliflower rice” or as a pizza crust. Cauliflower is a good source of fiber, vitamin C, vitamin K, and choline, making it a nutritious addition to a balanced diet.”

Google: “A carrot is a root vegetable, typically orange in color, though also available in purple, yellow, red, and white varieties, that is part of the Apiaceae family, and is known for its sweet flavor and nutritional value. Beta-carotene (which the body converts to Vitamin A), fiber, Vitamin K1, potassium, and antioxidants. Carrots are known for promoting good vision, heart health, weight management, and dental health.”

I have written down both leftovers recipe below. My lunch is colourful, healthy, comforting and delicious. Let’s cook!!!

Ingredients

1 packet instant har mee soup
mixed vegetables leftovers (carrot cut to bite size, and cauliflower, cut stems to bite size and florets, blanched; choy sum)
chicken pieces
water

Drumsticks stock – chicken pieces

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 cooked 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

To blanch vegetables

Bring a large pot of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add carrot and cauliflower to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.

To cook vegetables and har mee soup

Bring out a jar of chicken stock, pour into a pot and add some more water enough for cooking vegetables and the har mee soup. Bring the stock and water to a simmer; add in carrot, and cauliflower for 5 minutes, removed the vegetables and set aside.

Turn to medium heat, now open the condiments that comes with the har mee soup. Add the condiments, har mee, choy sum and chicken pieces into the pot. Cook choy sum, condiments, har mee and chicken pieces for 6 minutes until choy sum and har mee are cooked; chicken pieces are wared up. Now add back carrot and cauliflower and cook a further 1 minute.

Switched off hob, ladle the har mee, vegetables and chicken on to a deep bowl and enough soup. Enjoy!!!

Note: you can cook more by adding more har mee soup, chicken pieces, and vegetables. You may use any vegetables of your choices. You may omit chicken stock and just use water to cook the noodles. You can use fish balls, fish cakes, beef balls, or pork balls.


https://helenscchin.com/2022/03/23/har-mee-soup-chicken-pieces-with-vegetables/



#helenscchinrecipes
#souplovers
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus