One ingredient I haven’t come across before is Cantonese Suki Sauce – I’m sure you will be able to find this at a local Asian food shop, and I have added a photo for ease of reference.
Sukiyaki Soup with Chicken
1 chicken breast
Large handful pak choi
Large handful cabbage – chopped into 1 inch square (roughly)
Large bunch of glass noodles (roughly equivalent to the diameter of a 2 pound coin)
1 large egg
1 tbspn dried garlic (available to buy from supermarkets, or you can chop and fry your own and leave out to dry in bulk prior to cooking)
2 tbspn Cantonese Suki Sauce
Boil the chicken breast in a saucepan with enough water for two bowls of soup. When cooked through (use a knife to open and check), remove the chicken from the pan, leave to cool (or drain with cold water) and tear into small, thin strips (this is easy to do if you go in the direction of the grain).
Next, chop all the vegetables and add along with the chicken to the original chicken stock (you may want to add 1-2 chicken oxo cubes for flavour as well). Crack the egg into the soup and stir continuously so that it begins to break up. Add the garlic and Cantonese Suki sauce.
Serve immediately with a small amount of coriander on top for presentation and chopsticks/spoon for ease of eating. Nam Prik is an additional option to add after cooking onto all sorts of dishes, and I would highly recommend it (see ‘Thai Condiments’).