macaroni soup

stock: chicken drum/thighs (2), dried scallop (2 tsp)

macaroni, water, salt, oil

garlic, oil

salt, sesame oil, light soy sauce

optional: vegetables (parsley or other suitable kinds), etc

1. wash the chicken clean, boil chicken and scallop in water to make stock. boil and simmer for about 45 minutes.

2. to another pot of boiling water with a pinch of salt and oil, add macaroni.

3. prepare garlic oil with… garlic and oil

4. remove chicken from soup on a separate plate. add light soy sauce and sesame oil to it, and then shred.

5. to soup, add salt/bottled chicken stock to taste. throw in vegetables whenever

07 Aug This entry was published on August 7, 2013 at 12:16 pm. It’s filed under Uncategorized and tagged chicken, macaroni, recipe. Bookmark the permalink. Follow any comments here with the RSS feed for this post.