Hong Kong Breakfast Macaroni
Hong Kong macaroni soup is a cha chaan teng staple, best served with a slice of thick bread toast with egg, and cup of strong milk tea.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2-3
- Method: Boil
- Cuisine: Chinese
Ingredients
- 1 can of Campbell’s cream of chicken soup
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1 tsp chicken bouillon
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1 tsp salt
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1 cup of spinach or choy sum
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3 ½ cups of water
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1 cup of elbow macaroni
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4-5 slices of spam
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2 eggs
Instructions
1. Bring a pot of water to a boil and add macaroni. Cook 9-10 minutes until the macaroni is soft.
2. In a pot, add cream of chicken soup, water, chicken bouillon, salt, and bring to a boil. Add in spinach to cook.
3. While macaroni is cooking, pan fry a slice of spam on medium heat, until lightly brown on each side. After spam is done frying, add 1 tsp of oil to pan and crack egg onto the pan. Wait a few minutes until the edges of the egg are brown and crispy, and then take off the heat.
4. To plate, pour macaroni into a bowl, then spam, and top with egg. Pour soup into the bowl to finish and serve.