Chicken / Pork Macaroni (鸡肉/猪肉 通心粉)

Ingredients (Serving for 5 persons) –

400g Macaroni
600g Chicken Cubes or Lean Pork Slice
1 whole small Cabbage (about 400g)
2 stems of Celery
3 tbsp of chop Garlic
1 cube of Chicken Stock or 2 tsp of Chicken Powder (non msg)
1/2 tsp of Pepper
1/4 tsp of Salt
1 tsp of Light Sauce
1 stem of Spring Onion
3 ltr of Water

Directions –

1) Bring water to boil in a deep pot and add chop garlic..
2) Add chicken cubes and continue boiling for another 15 minutes (for pork slice, since it is thin slice, you may just boil for 5 minutes).
3) Add macaroni and continue boiling for 10 minutes.
4) Add cabbage and celery. Continue boiling for 20 - 25 minutes.
5) Add chicken stock, pepper, salt and light sauce. Stir and continue boiling for a while till the chicken stock dissolve.
6) Off the heat, scope into bowls and garnish with spring onion.

Tips –

1) You may replace chicken with seafood such as prawn, scallops, slice fish etc.
2) If you wish to have seafood macaroni, the seafood must be added only 4-5 minutes before serving else it will be overcooked.
3) I prefer to save some spring onions for garnishing and put the rest into the pot once I off the heat for extra aroma.

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