Mee Hoon Sup Utara

Mee Hoon Sup Utara


200g mee hoon (soaked until soften with 2000ml of water + ½ tsp turmeric powder)

2 pcs chicken whole legs (cut into pieces)

6 shallots (peeled and sliced)

3 cloves garlic (peeled and sliced)

1-inch young ginger (flattened)

½-inch turmeric (flattened)

1 pc cinnamon stick

1 pc star anise

5 pcs cloves

3 pcs cardamom

1 pc sup bunjut adabi

1 tbsp cooking oil

1500ml water


1 tsp chicken seasoning powder

1 tsp coarsely ground black pepper

1 tsp salt


100g bean sprout (trimmed)

1 stalk spring onion (chopped)

1 stalk Chinese celery (chopped)

¼ cup fried shallot

3 nos calamansi (halved)

Preparation Instructions:

  1. Heat up a pot with 1 tbsp of cooking oil, saute the cinnamon stick, star anise, cloves, cardamom, shallots, garlic, young ginger and turmeric until fragrant.
  2. Add in chicken pieces, lightly sautéed.
  3. Add in water and chicken seasoning powder. Bring to a boil. Turn heat to low and continue to simmer for 1 hour.
  4. Meanwhile, scald the mee hoon in boiling water. Remove, drained and transfer onto 3 separate serving bowls.
  5. After 1 hour, season the soup with coarsely ground black pepper and salt.
  6. To serve: Scoop 1/3 portion of the soup mixture into each serving bowls, garnish with bean sprout, chopped spring onion, Chinese celery, fried shallot and calamansi. Serve hot.



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