This is the type of dish that Singaporeans would consider "simple home cooking".

Ingredients:

1
300 g/12 oz
4 slices
20
4 stalks
4 liters / 140 oz
1/2 tsp
2
2 tsp
2 tsp
1 tsp

chicken
macaroni, boiled
bread, cut into small cubes & deep fried to make croutons
shallots (bawang merah), sliced & fried
Chinese celery
water
peppercorn
chicken stock cubes
salt
monosodium glutamate
sugar

Directions:

1. Bring the water and peppercorn to boil. Over a high fire, cook the chicken on one side for 10 minutes. lower the fire, and cook for 5 minutes. Turn the chicken over and cook for another 15 minutes in the same manner. Remove the chicken and plunge in cold water. Shred off the meat and put the bones back in the stock, boil for half an hour. Add the chicken stock cubes, 2 tsp salt, 2 tsp monosodium glutamate, and 1 tsp sugar.

2. To boiled macaroni: Bring a large pot of water to boil. When the water is boiling, add a pinch of salt and the macaroni, stir once and boil for 5 minutes over a high fire. Simmer until the macaroni is tender enough to bite, about 10 minutes. Rinse immediately.

3. To serve: Place the macaroni in large individual soup bowls. Arrange the chicken meat on top and then pour the strained hot soup into the bowls. Garnish with the fried shallots, croutons and celery. Makes 10 bowls.