Kway Teow Soup with Shredded Chicken Recipe – The Meat Club
This Kway teow soup with shredded chicken is boiled with chicken bones and prawn heads to get an aromatic base. Homey goodness served in a bowl, perfect for the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themeatclub.com.sg.
Ingredients
- 8 cups water
- 300g chicken bones
- 10 prawns (heads and shells)
- 1½ tsp salt
- Dash of light soy sauce
- Fresh kway teow
- 200g bean sprouts
- 10-12 fresh fishballs
- 10 prawns (cleaned and shelled)
- 2 fresh squids, thinly sliced
- Half a cage-free whole chicken (boiled and shredded)
- 2 tbsp minced garlic
- 2 tbsp shao xing wine
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