Updated: May 16, 2021
You've heard of "white bee hoon"? This is a collagen rich version using organic chicken bone broth along with the natural umami of abalone and extra protein from sliced sea bream. Serves 4.
Ingredients: 1 can of abalone (any brand you like), slice abalone thinly, separate the broth | 250g sliced boneless sea bream or any white fish you prefer | 3/4 packet of dried rice vermicelli (a.k.a. bee hoon), blanch in boiling water for 30 seconds, drain the water and toss gently with olive oil to prevent clumping | 1 litre of MGK organic chicken bone broth | 3-4 cloves of garlic, chopped | 2cm piece of ginger, sliced | 1 tbsp each of sesame oil and rice wine | 4 tbsp cooking oil or olive oil | Salt and Pepper to taste
In a hot wok, heat the cooking oil and fry all the garlic and half the ginger for 30 seconds, then stir in the rice vermicelli and toss. Allow it to burn slightly by letting some of it stick to the pan then scraping it off forcefully. When lightly browned with some crispy bits, transfer rice vermicelli to a wide and deep serving dish.
Using the same wok, pour in all the chicken and abalone broth and bring it to a boil. Add the remaining ginger, then the sliced abalone and fish. Allow the broth to boil gently.
Add sesame oil, rice wine, salt and pepper to taste.
Gently pour the hot broth and ingredients over the rice vermicelli, covering it almost completely. The rice vermicelli will absorb about half of the broth so it's always good to have more broth. Enjoy!