Few days ago I baked a whole chicken and now I had some leftover..Well,as usual I de-boned the chicken meat to store in fridge for later use.Most of the time I throw the bones away but this time I had an idea..why not use the bone to make some soup base? chicken bone taste better,natural and healthier then imitation chicken powder,right? I wanted some soupy rice noodle especially we are in freezing cold weather now..So to make life easier,I used the leftover roast chicken meat ,some fish ball and shrimp mix with chinese cabbage and rice noodles..Viola!! what a delicious rice vermicelli soup ready in less then 30 minutes!!
5 liter water
whole chicken bone
salt to taste
*cook above ingredients for 30 minutes or longer at medium heat,then sieve bone and vegetable out to trash, leave clear broth in a medium large stock pot.After 30 minutes simmering the liquid level is about 3 liter or less.*
1 cup shredded chicken meat
10 shrimp,shelled and clean
1 pack fish ball,about 20 pieces cut 1/2
5-6 leaves Chinese vegetable or nape,washed and cut
1/2 pack rice noodles sticks,soaked in warm water for 15 minutes or until soft,then remove water,set aside.
ground white pepper and salt to taste
some sesame oil
fried red onion/shallot
1:Simmer clear chicken broth at medium heat,add in fish ball and cabbage.Cook for 10 minutes or until bubbly boil,add in shrimp ,chicken meat and rice noodles into the soup.
2:Increase heat to high.Cook for another 5 minutes before add in salt ,pepper powder and sesame oil.
3:Dish out to individual soup bowl,garnish with fried shallot and scallion.Serve warm immediately.