2 cooked chicken breasts, remove bones and shred, set aside broth
16 leaves Chinese cabbage, cut
8 leaves cabbage, coarsely sliced
2 spring onions, cut obliquely
2 tomatoes, coarsely chopped
1 fried ampyang (fishcake), sliced
1 glass peeled shrimps
6 glasses of chicken broth from cooking breasts
1 ¼ tsp pepper
1 chicken bouillon cube
1 ½ tsp salt
1 tsp sugar
5 garlic cloves
5 candlenuts, pan roast without oil
This dish is perfect for breakfast. The broth and the shredded chicken can be prepared the night before.
Grind shallots, garlic and candlenuts with pestle and mortar until mixture forms a smooth paste.
Sauté the spice paste until fragrant. Add the shrimp and cook until color changes. Add the chicken broth, bouillon, pepper, sugar, tomato, shredded chicken and ampyang. Stir until evenly mixed and bring to a boil.
Add the noodles, Chinese cabbage, cabbage and spring onions. Cook until vegetables are tender. Remove from heat and serve while hot.