Hong Kong Style Chicken & Rice Vermicelli
in Street Sauce Broth
INGREDIENTS
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2 tablespoons oil
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1 tablespoon fresh ginger, grated
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6 tablespoons Hong Kong Street Sauce
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8 oz. boneless chicken breast or thighs, sliced
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500ml chicken stock cube broth
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2 tablespoons fish sauce
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100ml coconut milk
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6 oz. dried rice vermicelli noodles ( ultra-fine)
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1 lime, juiced
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Sliced red onion, red chilies, cilantro, scallions to garnish
METHOD
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In a large pot over medium heat, add the oil, garlic, ginger, and Hong Kong street sauce. Fry for 3 minutes, until fragrant.
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Add the chicken and cook for a couple minutes, just until the chicken goes white
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Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
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Add dried vermicelli noodles in your soup broth and cook for 4 mins until soft, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
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Divide among serving bowls).
