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:
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.
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.
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.