Ingredients

  • 5 portions
  • 750 g rice thin noodles

  • 150 g cabbage (shredded, 1 cm size)

  • 150 g chinese kale (cut into 1-inch lengths)

  • 500 g bitter gourd (approx. 1  bitter gourd)

  • 1 kg chicken drumsticks (approx. 10 pcs)

  • 200 g chicken ribs

  • 5 g ground pepper

  • 10 g coriander

  • 10 g celery (sliced 1 cm thick for garnish)

  • 20 g coriander roots (about 2 pcs)

  • 10 g pepper seeds

  • 100 g garlic (peeled)

  • 50 ml vegetable oil

  • 300 g brown sugar

  • 300 g brown sugar

  • 10 L water

  • 4 tsp salt

  • 1 tbsp sweet black soy sauce

  • 1 tbsp soy sauce

  • 1 tbsp seasoning soy sauce

Kuay Tiew Gai Ma Ra (Chicken Noodle Soup with Bitter Gourd)

Kuay Tiew Gai Ma Ra (Chicken Noodle Soup with Bitter Gourd)

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Chicken with bitter gourd noodles is normally served with chicken thighs as the main ingredient. The tender chicken and boiled bitter gourd give the soup a sweet, mellow and uniquely rich taste. Bitter gourd is believed to have medicinal effects with antioxidant properties. It can be served fresh or cooked with a variety of foods to nourish health.
  • Hard
  • 60 min
  • 120 min
  • 10 min
  • 5 steps
  • 19 Ingredients
  • Hard
  • 5 steps
  • 19 Ingredients
  • 60 min
  • 120 min
  • 10 min

Directions

  1. Boil the bitter gourd for the broth

    • Cut the bitter gourd into 4 pieces, remove the seeds from the inside and cut into small pieces 1 cm. thick.

    • Pour 2 liters of water into a boiling pot over medium heat.

    • Add 3 teaspoons of salt followed by the bitter gourd and boil to reduce the bitterness. After 10 minutes, turn off the heat and set aside.

    Boil the bitter gourd for the broth


  2. Prepare the chicken ribs stock

    • Pour 7 liters of water into a deep pan. Boil over medium heat for 10 minutes.

    • Add the chicken ribs and 1 teaspoon of salt, boil for a further 30 minutes and set aside.



  3. Make the chicken broth

    • Roughly pound 50 grams of garlic, pepper seeds and coriander root in a mortar, then scoop into a bowl. Set aside.

    • Prepare a big boiling pot with low heat, add brown sugar and simmer until the brown sugar dissolves. Then add the pounded garlic, pepper and coriander and simmer until the ingredients turn dark brown.

    • Add 1 liter of chicken rib broth, stir well.

    • When the broth boils, add chicken drumsticks to the pot and boil for 10 minutes.

    • Add 5 liters of chicken rib broth and then the prepared boiled bitter gourd. (At this stage, do not stir as this will make the chicken and bitter gourd become mushy and unappetizing)

    • Cover the big pot, lower the heat and continue to boil for 45 minutes, regularly checking the pot. If there are scum, spoon out to keep the broth clear. Then set aside.

    • When finished, remove the chicken and bitter gourd from the broth and set aside.

    You can replace chicken with duck

    Make the chicken broth


  4. Blanch the noodles and vegetables

    • Add 1 liter of water to a blanching pot and boil on high heat.

    • For 1 serving, blanch 150g of noodles for 30 seconds or until the noodles have softened. Shake them to drain slightly, and pour them into a serving bowl.

    • Blanch the prepared cabbage and Chinese kale for 30 seconds and place in the bowl with the noodles.


  5. Prepare the fried garlic oil

    • Chop 50 grams of garlic

    • Set a wok or frying pan over medium heat, add 50 ml of vegetable oil. When the oil is fully heated, add the garlic and fry until the garlic turns yellow. Then scoop it out and set aside.



Arrange and Serve

  • Add fried garlic oil on top of the blanched noodles and ingredients

  • Then add 200 ml. of hot broth into the serving bowl. Garnish with chopped celery and ground pepper.

Arrange and Serve
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    Ingredients
    • 5 portions
    • 750 g rice thin noodles

    • 150 g cabbage (shredded, 1 cm size)

    • 150 g chinese kale (cut into 1-inch lengths)

    • 500 g bitter gourd (approx. 1  bitter gourd)

    • 1 kg chicken drumsticks (approx. 10 pcs)

    • 200 g chicken ribs

    • 5 g ground pepper

    • 10 g coriander

    • 10 g celery (sliced 1 cm thick for garnish)

    • 20 g coriander roots (about 2 pcs)

    • 10 g pepper seeds

    • 100 g garlic (peeled)

    • 50 ml vegetable oil

    • 300 g brown sugar

    • 300 g brown sugar

    • 10 L water

    • 4 tsp salt

    • 1 tbsp sweet black soy sauce

    • 1 tbsp soy sauce

    • 1 tbsp seasoning soy sauce

    Nutrition
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