Ingredients

  • 500ml Swanson Clear Chicken Broth

  • 100g thick bee hoon

  • 70g fish slices of choice

  • 3 slices ginger

  • 2 stalks chye sim

  • 20ml evaporated milk (optional)

  • Chopped scallions for garnishing

Seasonings

  • 1 tsp light soy sauce

  • ½ tbsp Shaoxing wine

  • 1 tsp sesame oil

  • ½ tbsp cornstarch

  • A dash of white pepper

Method

  • Marinate fish slices with seasonings. Leave aside for at least 15 minutes.

  • Heat pot on medium high. Add ½ tbsp of oil and add in ginger slices. Fry till fragrant.

  • Pour in 500ml Swanson Clear Chicken Broth, increase to high heat and bring to a boil.

  • Add in thick bee hoon and cook for 3-4 minutes. Remove and place into serving bowl.

  • Add marinated fish slices, vegetable and evaporated milk.

  • When fish is cooked, turn off heat and pour contents into serving bowl.

  • Garnish with scallions before serving.