200 to 250g chicken breast
1/2 teaspoon soy sauce
1/2 teaspoon rice wine
1/2 cup snow peas
1/4 cup kangkong
1 tablespoon oil
1 white onion, sliced
2 cups cooked rice
For soup:
1 1/2 cups water
2 tablespoons soy sauce
2 tablespoons sugar
2 teaspoons rice wine
1 tablespoon chicken stock
1 teaspoon fish powder
4 eggs, beaten
Prepare soup by boiling together all soup ingredients except eggs. Set aside. Cut chicken into pieces. Season with soy sauce and rice wine. Steam vegetables until half cooked, then set aside. Heat oil in a saucepan, and saute onion and chicken. Add prepared soup and bring to a boil. Add vegetables and beaten eggs immediately. Turn off heat but keep cover on for 2 to 3 minutes. Divide cooked rice into four portions and place each in a soup bowl. Pour cooked chicken soup mixture on top of rice. Serves 4.
NOTE: The rice bowl can be garnished with some seaweed or thinly sliced red preserved ginger.
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