Singapore White Bee Hoon
Made with a chicken and prawn stock, the bowl produced is filled with noodles and seafood elements, bursting with classic flavours. Learn how to create this…
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Cooking tools:
- Stockpot
- Wok
- Stove
- Mixing bowl
- Spatula
- Ladle
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 150g rice vermicelli (soaked and drained)
- 20 prawns (peeled and deveined, reserve heads and shelled)
- 300g clams
- 1 squid (sliced into rings)
- 6 stalks choy sum
- 2 eggs (beaten)
- 20g minced garlic
- 1 tbsp fish sauce
- ½ tsp salt
- ¼ tsp white pepper
- oil
- 4 chicken carcasses (blanched)
- 300g chicken feet (blanched)
- 50g soybeans
- 10g rock sugar
- 5L water
- Prawn heads and shells (stir-fried)
- 2 tbsp oil
- 1 tsp Shaoxing wine
- ½ tsp soy sauce
- ¼ tsp sesame oil
- ⅛ tsp sugar
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