Recipe · One-Pot Meals · by National Kidney Foundation Singapore × Khoo Teck Puat Hospital
Chinese Herbal Chicken Mee Suah
A soup packed with hearty flavours from a blend of spices and seasonings.
CKD (non-dialysis)On dialysisp 54
Per serving
Pre-dialysis numbers180g (pre-dialysis) / 200g (dialysis)
Safe for your stage
Phosphorus160 mg
Potassium278 mg
Sodium404 mg
Protein14 g
Energy170 kcal
On dialysis? Select “On dialysis” in the header — this recipe carries adjusted portions and protein for higher needs.
Ingredients
- Chicken, with bones · 1/2 small (270g)
- Mee suah · 4 bundles (200g)
- Carrot, sliced · 2 large (72g)
- White onion, chopped · 1/2 onion (45g)
- Low sodium soy sauce · 2 tbsp
- Black vinegar · 1 tsp
- Cinnamon stick · 1 stick
- Star anise · 2 pieces
- Green capsicum, cubed · 1/2 medium (48g)
Method
- 1Add chicken, cinnamon stick and star anise, in a large pot, and fill water enough to cover an inch above the chicken. Simmer over medium heat for 30 minutes, or until the chicken is falling apart from the bones. Meanwhile, remove the foam from the surface as it builds up.
- 2Transfer the chicken onto a plate and remove the spices from the liquid. Add onion and carrots, and simmer for 5 minutes.
- 3Add capsicum, low sodium soy sauce, vinegar and mee suah and simmer for 10 minutes, or until mee suah is cooked. Meanwhile, shred chicken with forks, discarding the bones. Add the shredded chicken to the pot.
Notes from the contributor
- • Be careful not to overcook the mee suah or it will become soggy.
Sources
- NKF · Proprietary-with-permission · id nkf_chinese_herbal_chicken_mee_suah