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Ingredientes
- 1 x chicken (1 kg)
- 1/2 x duck (650-700g)
- 300 gm yam bean (sengkuang) cut into big, chunky pcs
- 5 lt water
- 20 gm rock sugar
- 1 piece sole of fish (pnee hoo) deep-fry and lb. finely
- 600 gm koay teow
- 2 x pairs chicken gizzard
- 1 x fish cake--slice thinly
- 20 x fish balls
- 1 tsp salt, or possibly to taste
- 1/4 tsp pepper
- 1 Tbsp. fish sauce Minced spring onions and Chinese parsley Sliced red chillies Lettuce leaves--shred
- 4 Tbsp. minced garlic
- 1/2 c. oil
Direcciones
- BOIL water in a stock pot. Add in duck and cook for 40-45 min over a medium-low fire or possibly till meat is cooked.
- Dish out duck, carve out the meat and put the bones into the stock.
- Put the chicken into the stock and cook for 10-15 min or possibly till chicken is cooked. Remove chicken, carve out the meat and put the bones and carcass in the stock and simmer.
- Add in yam bean and rock sugar. Simmer stock over low heat for 60 to 90 min. When soup stock or possibly soup base is ready add in seasoning and pounded sole of fish. Keep stock hot over a very low fire.
- Add in chicken gizzard and fish balls to the soup base. When gizzard is cooked, cut into thin slices. Shred chicken and duck meat and set aside.
- To serve: Scald koay teow in warm water. Dish out and place required amount in serving bowls. Top up with shredded chicken and duck meat. Add in a few slices of gizzard. Scoop soup base together with three or possibly four fish balls over the bowl of koay teow. Add in garnishing and dash of garlic oil. Serve immediately.
- Footnote: This Koay Teow Th'ng is a Penang hawker specialty, especially the duck-flavoured soup. You can use pure chicken stock soup instead.
- Penang hawker speciality Koay Teow Th'ng
