This recipe of poached noodles with seafood in chicken consomme is very refreshing and easy on the palette. You will need to cook the noodles well, not too soft, so that they can still hold their shape and sit well in a bowl, in a nice bundle. The chicken consomme is the real deal here – the mild sweetness and taste of the chicken and carrot allows the seafood and noodles to stand out immediately once you take a bite of the dish. The sauteed scallops, prawns and crab meat balances out the dish with its slightly stronger, more savoury flavours.
The way the ingredients float in the consomme and the lightness of this dish reminds me of my swim this morning. We went to the pool as usual in the morning to give him his extra swimming lessons. It was the first time in many years since I tried floating on my back, and I was surprised to find I could do it quite easily – the first time with my knees bent; after a while I could float with my legs straight and feeling really relaxed. The feeling was amazing, I wish I could do that for a much longer time. The body felt so free from restraints and the mind so liberated. Wow…
I wish everyone a great time trying out both this dish and back floating.
- Chicken: 1 whole, chopped up into pieces
- Carrot: 1, cut into chunks
- Salt: 1/2 tsp
- Scallop: 2
- Big prawn: 2
- Crab meat: 2 slices
- La mian: 2 servings
- Poach chicken in hot water for 20sec. Pour water away.
- Place chicken, carrot & salt in a slow cooker. Cook on high for 2hrs.
- Remove chicken and carrot. Set consomme aside.
- Sear scallops, prawns and crab meat in a pan till browned on both sides.
- Poach la mian in boiling water. Place into serving bowls.
- Place seafood on top of noodles. Pour consomme over noodles to serve.
This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.
The recipe used green bean and black bean noodles, while I used la main as I couldn’t locate any of these exquisitely rare noodles in my neighbourhood supermarket. It works out just as well, if not better!
Prepare the sauce for the chicken from my Hainanese Chicken Rice recipe for serving the chicken with.
2 small bowls