The foods of champions, the humble Chicken Macaroni has become the super-foods that parents love to give their kids. More so because it is so easy to prepare. Just boil the pasta, add boiled chicken and salt and you can eat.
Of course it is only true for the pure at heart. However in my less than perfect world, my Chicken Macaroni has to be done the hard way. It has to have all the necessary ingredients to make this dish truly special.
Why? You might ask. Well, why not? I am cooking for my family wat. So it has to be nothing short of special.
250 grams of Dried Macaroni (for two servings, I use Barilla Elbows, they are kind of same same.)
2 pieces of de-boned Chicken Thighs
4 carcass of Chicken Bones (for making stock)
Handful of Dried Chinese Scallops
A few Dried Oysters
5-6 whole Garlic Cloves
1. Boil a kettle of water (about 1.7litres). Add to the pot with the carcasses of Chicken Bones to boil for stock. Skim the scum and excess oil off the surface of the broth.
2. After about 20 minutes boiling at high heat, remove and discard the chicken bones. Add the scallops and oysters to flavour the soup. Fry and sear the garlic cloves in a pan before also adding into the broth to cook. You may reduce the fire to a slow simmer. Now boil another kettle of water. This is for cooking the macaroni.
3. Cook the macaroni in another pot until soften (boil pass al dente). This is so that your kids can eat as well.
4. Marinate the boneless chicken thighs with salt and black pepper. Leave aside for at least ten minutes. Once it is ready, fry the chicken with a little oil in a frying pan, 3 minutes on each side. After searing the sides, remove and slice into thin pieces.
5. Then boil the sliced chicken pieces in the broth by using the slotted ladle technique to further cook the chicken pieces. Once cooked, place in individual serving bowls.
6. Check that the pasta is cooked beyond al dente by doing a taste test. It should be reasonably softened. Once ready ladle the cooked macaroni into the bowls with the boiled chicken pieces.
7. Add salt and a little evaporated milk to thicken the broth. Cook a while longer and you can ladle the chicken broth to the Macaroni. Serve hot.