Happy Chinese New Year folks! I think it is fitting to enjoy ene bon ti bol mee-foon during this rather rainy season. This delicious chicken and rice vermicelli soup, derived from traditional Chinese cuisine, is a well loved entrée in many Mauritian households. Packed with as many vegetables as you would care to add, the bouillon is a nutritious start to the heavier calorie-laden dishes to be served for the festivities this Monday. I sincerely hope that the Year of the Monkey brings happiness and prosperity to everyone throughout 2016 and well beyond.
200g thin rice noodles/meefoon
200g chicken breasts, deboned
2 tablespoons vegetable oil
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1/4 teaspoon ground pepper
1/4 teaspoon kitchen salt
1/8 teaspoon chili powder
1 bunch brede tom pouce
1 carrot, thinly sliced
1/2 cup sweet corn kernels
1/4 cup bamboo shoots
1/4 cup shiitake mushrooms
4 cups warm water
1 cube chicken stock
4 eggs, fried sunny side up
- Clean chicken and into medium size cubes. Add the soy sauce, oyster sauce, salt, pepper, chili and oil.
- Mix well, cover with cling film and leave chicken to marinate in the refrigerator for about 30 minutes.
- Remove marinated chicken from refrigerator and place in a medium cooking pan. Cover and simmer.
- Cook over low heat for 15 minutes until chicken is tender and half cooked. Add the carrots and steam.
- Soak the shiitake mushrooms in boiling water till softened and add to pan. Throw in the corn kernels.
- Add in the brede tom pouce and bamboo shoots and stir. Dissolve the cube of chicken stock in water.
- Pour the chicken stock and remaining water over the vegetables and bring to the boil until it thickens.
- Add salt and pepper to taste. Scoop into serving bowls and serve with fried egg as topping. Serves 4.