Silky Kway Teow Seafood Soup with Shredded Chicken

Perfect for the entire family – this broth is homey goodness served in a bowl, boiled with chicken bones and prawn heads to get an aromatic base.
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I’ve stir fried the prawn and squids in garlic and shao xing wine before adding them into the bowls, perfect with cut chilies. . Up
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(SERVES 6)

Ingredients

[For Broth]
– 8 Cups Water
– 300g Chicken Bones, cleaned
– 10 Prawns Head + Shells
– 11/2 tnspn Salt
– Dash of Light Soy Sauce

[For Noodle Bowl]
– Fresh Kway Teow (  from the market – I usually tell the market uncle the exact number of people eating, so he helps guage how much to sell me )
–  200g Bean Sprouts
– 10-12 Fresh Fishballs
– 10 Prawns ( cleaned, deveined & deshelled )
–  2 Fresh Squids,  sliced thinly ( cleaned, remove skin & ears )
–  Parsley for garnish
–  Half Chicken ( To Boil & Shred )
–  2 tbspn Minced Garlic
–  2 Tbspn Shao Xing Wine

Directions
• Blanche Chicken Bones, and Half Chicken in hot water and boil for 1 hour in a large broth pot, skim out impurities.
• In a small pan, fry prawn heads and shells, to it add 1/2 cup of chicken broth, fry till fragrant then add everything into the chicken broth pot, add salt, light soy and boil for another hour.
• In a small pan, oil, add minced garlic and fry till golden, add prawns and squids then drizzle with shao xing wine. Once ready, keep aside. Pour gravy into broth pot
• Remove Half Chicken, shred finely, keep aside.
• Cook Kway Teow, Bean Sprouts and Fishballs in broth, remove and keep aside.
• Using a sock strainer, strain broth into a new pot.
• Plate up Kway Teow, with Fishballs, Sprouts, Chicken, Prawns and Squids then pour broth over.
• Perfect with fries anchovies, fried onions and cut chilli! Enjoy!