Mushroom Noodles Soup with Chicken Karage

This is an adaption of the Singapore hawker centres' "fushion" version. I didn't use Soba or Udon and my Karage marinate was not the authentic Japanese version (which is made from scratch) but it is still quite delightful. For convenience sake, I have used the commercial pre-mixed Hot Karage powder instead. I have also used chicken drumsticks because the bones can be used for making soup base for the noodles.


Serves 1

Ingredients:
Shanghainese thin-noodles (面线)
2 large Chinese dried mushrooms (pre-soaked)
1 bunch Bak Choy
2 chicken drumsticks
canola oil
1/2 packet of pre-mixed chicken Karage powder
salt and white pepper to taste
fried garlic and spring onions for garnish

Preparation:

• Cut softened Chinese mushrooms into strips.
• Separate Bak Choy stalks and cut into small pieces.
• De-bone chicken drumsticks - use a small knife to cut around the skin near the knuckles (thin end) and scrap along the bone (separating meat) until midway, slip knife through to slit meat and continue scraping until the bone is clean, cut away the meat.
• Marinate chicken wth salt and set aside.
  
• Bring 1 1/2 bowl of water to boil in a soup pan.
• Boil the chicken bones in boiling water for 10 - 15 minutes to make a light chicken broth.

Cooking:

• Heat about 3 tablespoons of oil in a non-stick pan.
  
• Pour 1/2 a packet of Karage powder onto a clean plate and evenly coat the 2 chicken pieces.
• When the oil is hot, fry chicken skin-side first, until skin turn crisp brown.
  
• Flip chicken over and fry the other side.
• When the Karage is almost ready, use a pair of clean scissors to snip chicken pieces into 2cm strips while they are still frying. This is to ensure thorough cooking and extra crispiness.
• Remove the Karage from oil and drain on kitchen towel.

• In the soup pan, add 1 serving of noodles into the boiling chicken broth.
• Boil for 1 minute, add mushrooms and Bak Choy and continue cooking for another 2 minutes.
• Add salt and white pepper to noodles soup to taste.
• Remove chicken bones, pour noodles and soup into a bowl.
• Garnish noodles with fried garlic and green onions.
• Serve with Karage chicken and red chilli (if desired).