Meal for one

Bought fresh tang oh as it’s on sale. I have leftover bee hoon might as well you them. Weekend lunch is usually a simple cooking or simple preparation no hassle and standing in the kitchen for hours. I always have a few bottles store of chicken stock in my fridge. I only needed to heat up the stock and add whatever ingredients to it. Today bee hoon and tang oh with dried shallots garnish. I have written down drumstick stock for you. (Serve 4-6 people) below.

Google: “Rice vermicelli (also known as Bee Hoon, rice sticks) is a type of noodle made from rice, and is a popular staple in East and Southeast Asia. It is distinctive for its versatility and ability to absorb the taste of other ingredients when cooked. Plain bee hoon actually has a lower calorie content of 109kcal per 100g serving when compared with kway teow (140kcal), white rice (140kcal) or egg noodles (138 kcal). Plain bee hoon, made with rice flour and water, is low in fat.”

“Japanese Tang oh is the Japanese breed of the commonly known leaf vegetable as Shungiku. This product looks beautiful in its raw form as its leafy green texture makes it interesting to try. Japanese Tang oh is a splendid source of B-carotene, antioxidants, and other vitamins and minerals. This variant of Tang oh is similar in taste containing a bitter sweet taste and very interesting to cook. If you are looking to make some nutritious soups and traditional Chinese recipes than Japanese tang oh can, be a very excellent choice.”

I am making it with chicken drumsticks soup base that my mother had taught me. My simple quick lunch is delicious and comforting. Let’s cook!!!

Ingredients

1 block of rice vermicelli, blanched in hot water, drained
tang oh
readymade drumsticks stock
fried shallots, garnish

Drumsticks stock (serve 4-6 people)

12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
6 garlic cloves, lightly smashed
1 L chicken stock (bought)
2 Tsp chicken powder stock (OPT)
black peppercorns, pound a bit

Method

To make the drumsticks stock: In a pot, add drumsticks, water enough to cover drumsticks above 1inch 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 time up 35 minutes simmering drumsticks stock, strain stock through sieve into another pot. (I usually line it with a muslin cloth).

Add remaining stock ingredients into pot with drumsticks and lower the heat to 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 drumsticks cool and remove meat from bones, and set aside. Add in 1 L chicken stock and powder stock into stock for more flavour. Bring it to boil for about 20-25 minutes and check seasoning. In the last 10 minutes of boiling soup, add in tang oh, cook until wiltered about 7-10 minutes (depending on how much tang oh). Place blanched and drained bee hoon on to a bowl. Once soup is done, ladle one or two ladles onto the bee hoon. Serve immediately with dried shallots. Enjoy!!!

If you are using readymade stock or box stock follow this method: I have readymade drumsticks stock. In a pot, empty the jar of drumsticks stock (serve 1 person) and place on hob to bring it to a boil, warmed up and add then add tang oh. Cook tang oh until wiltered about 7 minutes as I use half handful tang oh. Once soup and tang oh is done heated and cooked. Add my blanched bee hoon in and mix to warm up bee hoon about 1-2 minutes. Serve immediately with dried shallots. Enjoy with Japanese tea or Asahi beer.

Note: Keep chicken pieces extra in an airtight container in fridge for 2-4 days. To have more stock for next day or two add in 1-2 extra cup of water and 1-2 Tsp powder stock into stock. Bring it to boil and check seasoning. Switch off hob. If you have leftover stock and 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. You can add fish and pork balls and bean shoots, cabbage and lettuce or buk choy instead tang oh.

You can make the garlic oil: 40 g chopped garlic and 1/8 c oil. Put oil and chopped garlic in a deep bowl with a saucer and microwaves it 30 seconds for 3-4 times, stir in between until garlic is golden crispy. Don’t burn it and be careful, oil will splutter, I use a plate to cover the bowl. You can add cut red chili with soy sauce instead of chili sauce.

https://helenscchin.com/2023/08/05/rice-vermicelli-tang-oh-soup/

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