Fresh matrimony vine leaves soup, kou kee chye soup

Ingredients

• 3 chicken carcass bones, parboiled
• 2-cm knob ginger, slightly crushed
• 5-6 fresh shitake mushroom caps, thinly sliced
• 1 tablespoons dried gojiberries, rehydrated in the water/or broth (Note 2: once the chicken soup is cooked, 1 tablespoons of the soup can be ladled into a small bowl containing gojiberries and allow the berries to soak for about 5 minutes and rehydrate)
• about 5 to 6 cups of gently rinsed matrimony leaves
• salt to taste

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Preparation

• Lay the parboiled chicken carcass and ginger into a pot and add water to immerse the chicken. Turn on heat and wait for it to boil.
• Once boiling, turn down the heat and simmer at low heat. (Note 2a: You can now ladle 1 tablespoon of soup to rehydrate the gojiberries).
• While simmering, add in the leaves to the soup just like how you blanch vegetables. The leaves will cook in 30 seconds or less. (Note 3: The leaves turn fast to yellow if you overcook them).
• Scoop the leaves out immediately and set aside in a plate or bowl. (Note 4: When you add the leaves into the soup to blanch, they will not sink to the bottom of the pot. Rather, they will float at the surface. As the leaves are small in size, you can scoop out these vegetables with the help of a fork which will just "catch" the leaves, and strain the soup liquid back to the pot).
• Then add in the mushrooms, and rehydrated gojiberries and continue simmering for about 30 minutes for all the flavor infusion. Turn off heat. (Note 5: Remove the chicken carcass bones and shred some meat from them. Set side the shredded meat .
• Cook some somen/mee suah (noodles) and set aside on bowl. Add the vegetables which was set aside earlier to the noodles. Before serving, warm up the soup and ladle over the noodles and vegetables.