Macaroni Soup

In Conjunction with the Hong Kong Tourism Board, we are giving Malaysians 100 Reasons to Miss Hong Kong, and one of them is with food!

So here is a simple recipe of Macaroni Soup with Chicken Ham, a breakfast staple and favourite amongst Hong Kongese.

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1 Cup of Macaroni Pasta

1 Liter of Chicken Stock

1/4 Cup of Carrot, Diced

1/4 Cup of Frozen Green Peas

1/2 White Onion, Diced

70g of Chicken Ham, Cut Into Cubes

1 Large Clove of Garlic, Chopped

1/2 Inch of Ginger, Sliced

1/2 Teaspoon of White Pepper

Some Oil for Frying

1 Teaspoon of Salt

Garnish:

A drizzle of Light Soy Sauce

A drizzle of Sesame Oil

1 Fried Egg

In a small pot, add in some oil and stir fry the chicken ham until crispy and brown.
Once done, remove it and set aside.
In the same pot, add in the onion, garlic and ginger. Stir fry until fragrant and onions become translucent.
Next, add in the diced carrots and chicken stock. Bring to a boil and add some salt.
Add in the macaroni and cook it until it is al- dante for about 5 minutes before adding in the frozen peas and bringing it to a boil again.
Once done, it is time to plate the dish. Pour the macaroni into a bowl with the soup and vegetables.
Top it off with a fried egg and the crispy chicken ham bits.
Drizzle over some light soy sauce and sesame oil.
Serve immediately and enjoy it while it is still hot.