About the Food
A warm, savory, and flavorful dish from the archipelago. Here’s Edashi’s version of Kwetiau Kuah. Made from a combination of gluten-free sago flour and protein-rich Edashi Edamame, its texture is chewier, delicious in every bite, with a savory broth that’s incredibly tempting.
Ingredients
- Kwetiau 150 grams
- Chicken breast 50 grams
- Chicken broth 200 mL
- Carrot to taste
- Sago meatball 1 piece
- Pakcoy 2 leaves
- Broccoli to taste
- Mushrooms to taste
- Boiled egg 1 piece
- Garlic 1 clove
- Sesame oil ½ tsp
- Oyster sauce ½ tsp
- Salt ½ tsp
- Pepper ¼ tsp
- Fish sauce ½ tsp
- Chicken stock powder ¼ tsp
Preparation Steps
- Boil the chicken breast until tender, then separate the broth and chicken. Cut the cooked chicken into pieces and set aside.
- Bring water to a boil, then cook the sago kwetiau for 10-20 seconds while stirring gently. Remove from heat, rinse under cold water, and drain. Add a little oil, stir well, and set aside.
- Mince the garlic and sauté it until fragrant and golden brown.
- Cut the carrot, mushrooms, and broccoli, then add them to the sauté pan and cook until slightly wilted.
- Add the chicken broth, bring to a boil.
- Cut the pakcoy and add it to the broth. Add sesame oil, oyster sauce, salt, pepper, fish sauce, and chicken stock powder, then stir until well mixed.
- Add the cooked kwetiau, stir well, then remove from heat.
- Add the boiled egg and fried onions as garnish.
- Sago kwetiau soup is ready to serve.