Mee Suah In Chicken With Ginger And Oyster Mushrooms Soup

I quick blanch the chicken in hot water then drain dry, (optional or can just cook it directly) with sesame oil saut the ginger and chicken for few minutes then pour it all into a pot water in slow cooker on high for 1 hour

Simmer for another 1 hour or longer, until ready to eat,Shred the chicken then set aside

With 1 cup water, Blanch the Choy sum stem first then the leaf, add oyster mushroom with the chicken stock, bring it to a boil, add the mee Sua, season with some sesame oil and fish sauce and a dash of white pepper

Serve the mee suah chicken soup with the shredded chicken, Bonito flake, shredded seaweed and toasted sesame seed