Ipoh Kuey Teow Soup

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Ingredients:

450g chicken thighs

1 tsp salt

1/2 tsp sesame oil

1/2 tsp white pepper

1 tbsp oil

2 tbsp oil

4 cloves garlic (minced)

600g medium -sized prawns

2 l chicken bones stock

3 tsp salt

1 tsp seasoning powder

1 tbsp oil

90g Chinese chives/daun kucai

600g kuey teow noodles (cut into 3 cm lenghts)

Garnishing Ingredients (finely sliced)

2 stalks spring onion

2 red chillies

How to cook:

1. Rub chicken thighs with silt, sesame oil, white pepper and I tablespoonful oil. Marinate for about 15 minutes.
2. Steam chicken for about 15 minutes. Remove and slice finely when Cool,
3. Heat 2 tablespoonfuls of oil.  Sauté garlic till golden brown; add in prawns and chicken stock. Remove prawns, peel them and reserve the shells.
4. Bring to the boil a little water. Add prawn shells and boil for about 10 minutes. Drain water; add chicken bones stock, salt and seasoning powder. Discard the shells. Set aside.
5. Boil water with 1 tablespoonful oil. Add in Chinese chives and strain.
6. Put in kuew teow noodles: simmer for about 1-2 minutes. Strain.

To serve:

1. Put kuew teow noodles, into individual howls.
   
2. Arrange chicken slices and prawns on top.
   
3. Pour soup over noodles. Garnish with sliced spring onions and chillies.