Ingredient:
1 whole chicken
1 pcs of ginger
8 pcs of fish ball
1 packet of tou fu
1/2 can of mushroom
1/2 cabbage
1 cube of chicken stock
1 tomato (sliced)
2 tbsp of sesame oil
5 tbsp of light soya sauce
Method:
Boil 1 pot of water, throw in the whole chicken stock and ginger.
When the water boiled, add in the chicken, fish ball, toufu, mushroom, cabbage.
Boil for about 2 hours.
Remove the whole chicken and chop into desired sizes.
Dizzle the sesame oil and light soya sauce over the chicken along with the sliced tomato.
The chicken soup is ready to be served.
Tip 1: Instead of boiling the chicken separately. Make use of the essence to dish out chicken soup.
Tip 2: The amount of sesame oil and light soya sauce depend on individual preference.
ps. Have yet to add in how to cook chicken rice and the chilli sauce. Will update again once available.
