Peppery Chicken Mee Suah Soup (Collaboration with Cravins)

CRAVINS Singapore Style Bak Kut Teh is made from the finest quality Sarawak white peppercorns which are perfectly roasted and ground to give the most aromatic and addictive peppery soup. It offers a quick and easy way to prepare this heartwarming dish in the comfort of your own home with a robust flavour that will leave you craving for more!

Cravins is now available on offer from $2.20 - $2.95 each (U.P.: $2.60 - $3.50 each) at selected FairPrice stores and online on FairPriceOn and Redmart. Cravins, leaves you craving for more! #Cravins #CravinsSG

[ GIVEAWAY ]  We are giving away 20 sets of Cravins gift sets! Participate at https://www.facebook.com/singaporehomecooks/posts/3608209745938885

Ingredients (For 3 pax):

• 2 chicken carcasses 
• 8 chicken mid-wings 
• 2 bulbs of garlic whole with skin (rinse) 
• 2 tbsps of wolfberries 
• 1 packet of Cravins Singapore Style Bak Kut Teh 
• 1 small can of button mushrooms 
• Chinese parsley for garnishing (optional) 
• 3 pieces of mee suah 

Method: 

1. Blanched chicken carcasses and mid-wings to remove blood and scums. Rinsed and set aside. 
2. Bring to a pot of 1.8 liters of water to boil. Add chicken carcasses, Cravins Singapore style bak Kut Teh soup packet and 2 bulbs of garlic. Once it boils again, lower heat and simmer for 30mins. 
3. Add chicken mid-wings, button mushrooms and 1tbsp of wolfberries (rinse and place in filter bags). Continue to simmer for another 30mins. Taste and adjust taste accordingly. Remove filter bag of wolfberries and add another spoon of rinse wolfberries into soup. Off heat. 
4. Concurrently while simmering soup, boil a pot of water to blanch mee suah. Once mee suah is done, set aside in a bowl. Scoop soup and ingredients onto mee suah and serve hot. Garnish with Chinese parsley. 

Note: You may add in crushed peppercorns for additional kick but my family is fine with spicy level of the soup packet.