Penang Koay Teow Th’ng (Chicken Broth)

Penang Koay Teow Th’ng is a delightful chicken broth soup that combines a rich soup base with succulent chicken meat, fishballs, and flavorful toppings. To make the soup base, begin by boiling the chicken carcass in a pot of water for 5 minutes to remove any impurities. In a separate pot, bring 4 liters of water to a boil and add the cleaned chicken carcass, quartered onion, smashed ginger, and sliced yam bean. Introduce the whole chicken drumsticks to the pot and season with salt to taste. Allow the broth to simmer for an hour, allowing all the flavors to meld together.

Once the chicken drumsticks are cooked through, remove them from the pot to cool. After cooling, carefully separate the tender chicken meat from the bones and set it aside. Strain the soup to remove any remaining ingredients, leaving you with a delicious and aromatic soup base.

Now, for the assembly of the Penang Koay Teow Th’ng bowls, start by blanching the koay teow and yellow noodles in boiling water for 30 seconds. Place the blanched noodles in individual serving bowls. Next, add the tender chicken meat and fishballs to the bowls. Pour the hot soup base over the noodles and meats, ensuring that the flavors are evenly distributed.

To elevate the taste, garnish each bowl with a drizzle of fragrant garlic oil, finely chopped spring onion, a dash of soy sauce, and a sprinkle of white pepper powder. These toppings will add depth and aroma to the dish. Finally, serve the Penang Koay Teow Th’ng with a side of chilies drenched in soy sauce for those who enjoy an extra kick of spice.

Penang Koay Teow Th'ng: Authentic Chicken Broth Soup

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Rating: 5.0/5

( 1 voted )

Serves: 5 Prep Time: 40 Minutes Cooking Time: 70 Minutes 70 Minutes Nutrition facts: 75 calories 12 grams fat

Ingredients

Soup base:

• 1 chicken carcass
• 2 whole drumsticks (remove the skin if prefer non-oily soup)
• 1 onion cut into quarters
• 1 thumb-size ginger smash
• 1 small size yam bean cut into slices
• Salt to taste (i roughly put about 1 1/2 tsp)
• Roughly 4L water

Other ingredients:

• Fishballs (as many as u prefer) put into the soup base to cook
• Meat from the whole drumstick *
• Garlic oil
• Spring onion
• Soy sauce
• White pepper
• Yellow noodles (I'm using about 300gm)
• Koay Teow (I'm using about 600gm)
• Chilies with soy sauce as a dipping sauce.

Instructions

Soup base:

1. Boil chicken carcass over a pot of water for 5mins to remove dirt and grime.
2. Boil another pot of water for the soup base.
3. Add in a cleaned chicken carcass, onion, ginger, and yam bean. Bring to a boil.
4. Add in the whole chicken drumstick.
5. Salt to taste.
6. Boil for an hour.
7. Remove the whole drumstick to cool it down and remove the flesh from the bones. Set aside.*
8. Strain the soup to remove the balance ingredients.
9. The soup base is done.

1. Blanch the koay teow and yellow noodles over a pot of boiling water for 30 seconds. Put it inside a bowl.
2. Add meat, fishball, and soup.
3. Garnish with garlic oil, spring onion, soy sauce and white pepper powder.
4. Serves with chilies with soy sauce as the dipping sauce.

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