Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Fill a deep pot with water, add 0.5 tsp salt and a drizzle of cooking oil, then bring to a boil over high heat.
local_fire_departmentHigh heatWatch out
Adding salt and oil prevents the macaroni from sticking together and enhances its flavor.
Once water boils, add 250g macaroni and stir occasionally. Cook according to package instructions (add 3–5 minutes more for a softer texture) until tender and translucent.
local_fire_departmentMedium-high heatWatch out
Stir immediately after adding macaroni, otherwise it will sink and stick to the bottom of the pot.
Be careful of hot steam and splashing water when pouring out hot water to drain macaroni to prevent burns.
Pour cooked macaroni into a colander to drain water completely, then set aside.
Watch out
Ensure macaroni is thoroughly drained, otherwise residual water will dilute the richness of the soup.
Pour 300g cream of chicken soup into a small saucepan, add 900ml chicken stock or water, whisk well, and bring to a boil over medium heat.
local_fire_departmentMedium heatWatch out
Whisk constantly while heating, otherwise the heavy soup mix will settle and burn at the bottom.
Trim the crusts off 2 slices of toast bread. Spread 15g butter evenly on one slice, place 1 slice of ham on top, cover with the second slice of bread, and cut diagonally into triangles.
Watch out
Soften butter at room temperature beforehand for easy spreading. Use a sharp knife to get clean sandwich edges.
Crack 2 eggs into a bowl, beat lightly with chopsticks, add 15g (1 tbsp) cream of chicken soup or milk, and whisk thoroughly until smooth.
Watch out
Adding cream soup or milk enhances the richness and silky texture of the scrambled eggs.
Heat a little cooking oil in a non-stick pan over medium heat, then pour in egg mixture. Gently push setting edges toward center and fold curds until 80% cooked. Remove from heat immediately and serve next to toast.
local_fire_departmentMedium heatWatch out
Remove eggs from heat when 80% cooked
residual heat will finish cooking them without losing softness
Cut 200g sliced ham into uniform strips for topping.
Watch out
Stacking ham slices together makes slicing faster and ensures uniform strips.
Place drained macaroni into a soup bowl, top with sliced ham strips, and ladle hot cream of chicken soup over until covered. Serve immediately.
Watch out
Pour hot soup right before serving so the macaroni doesn't soak up liquid and become soggy.
Hong Kong Style Macaroni Soup with Ham
Hong Kong Style Macaroni Soup
Hong Kong Style Macaroni Soup with Ham
Hong Kong Style Ham Macaroni Soup with Scrambled Eggs
Hong Kong Style Cha Chaan Teng Ham Macaroni Soup
Classic Hong Kong Soy Sauce Fried Noodles (Chow Mein)