A Singaporean Mum

A comforting, clear yet flavourful soup with silky kway teow, tender shredded chicken, and fishballs — just like you’d find in Penang.

Here’s how I do it!

Ingredients

1 whole chicken (minus thighs)

1 mang guang (jicama), peeled and chopped into large cubes

Water (fill to Instant Pot’s max line, about 2L)

Salt to taste

Optional (for a richer broth):

1 pack chicken feet

Bones of 1 duck OR pre-made duck bone broth (boiled beforehand from leftover from roast/peking duck and chicken feet)

To finish:

Fishballs

Fish cake, sliced

Ipoh hor fun (thinly sliced kway teow), blanched separately

Beansprout

Coriander, chopped

Crispy pork lard and lard oil

Garlic crisps

White pepper

Chilli padi in soy sauce (for serving)

Method

1. Build the broth base

• In the Instant Pot, add:

– Whole chicken (minus thighs)

– Chopped mang guang

– Optional: Chicken feet and duck bones (if using)

• Fill with water up to the MAX line (around 2L).

2. Pressure cook

• Close the lid and set to High Pressure for 1 hour 30 minutes.

• Let the pressure naturally release for 10–15 minutes before opening.

3. Strain the broth

• Remove the chicken, mang guang, and any bones/feet using a strainer or slotted spoon.

4. Season the soup

• Add salt to taste.

• If you didn’t use duck bones, stir in your pre-made frozen duck broth now to deepen flavour (optional — skip if keeping it purely chicken-based).

5. Prepare toppings

• Shred the chicken breast.

• Add fishballs and fish cake to the hot broth and simmer until heated through.

6. Prepare kway teow

• In a separate pot, boil the Ipoh hor fun briefly, strain, and portion into serving bowls.

7. Assemble the bowls

• Top kway teow with shredded chicken, fishballs, and fish cake slices.

• Ladle hot soup over everything.

• Garnish with crispy pork lard and oil, garlic crisps, and chopped coriander.

• Add white pepper to taste.

• Serve with chilli padi for extra spice.