Mee Sua In Chicken And Vegetable Soup - cooking recipe

Ingredients

150 g vermicelli (my favourite brand is \"Amoy mee sua\")
220 g chicken leg meat, cubed
1 carrot, sliced
1 cup bok choy
1 cup bean sprouts
10 cups water
200 g whole chicken breasts
1 shallot (sliced and fried until golden brown)
3 red chilli padi, sliced
Seasoning
1 teaspoon sesame oil
1 teaspoon pepper
1 tablespoon soya sauce
2 tablespoons Chinese wine (unsalted)

Preparation

Mix seasoning ingredients with cubed chicken leg and leave for 1 hour.
Boil water and add chicken breasts and carrots to make the broth.
For best results, boil broth on high heat in a crockpot for 2 hours.
Transfer broth to a soup pot.
Add seasoned chicken leg to broth and boil on top of a stove until chicken is cooked.
Add noodles, bok choy and beansprouts and boil for about 3-4 minutes until noodles are soft but not mushy.
Add soya sauce and chinese wine to taste.
Sprinkle sliced shallots and garnish with chilli padi.