This is one of my favourite recipes
and I only can recommend it. It is easy to make following the instruction below
and very nourishing:
The Classic Chicken Noodle Soup
serves six people.
One 1.5 kg free-range chicken or 1.2
kg already sliced chicken
3 litres (5 pints) chicken stock
2 teaspoons of salt
1 inch ginger, peeled and cut
2 garlic cloves, thinly cut
4 tablespoon fish sauce
10 peppercorns
2 onions, peeled and finely sliced
4 tablespoons crisp-fried shallots (available
from Chinese supermarkets)
300 g (10 oz) rice noodles
6 spring onions sliced
3 tablespoons chopped coriander
Put the chicken in the pot and poor
chicken stock to cover, add salt, ginger, garlic, fish sauce, peppercorns,
onions and shallots.
Bring it to boil, reduce the heat,
and simmer for 30 minutes. Remove chicken and put aside for later. If you use
sliced chicken simmer only 20 minutes and pour stock into a separate saucepan.
Then continue to simmer for half an
hour to reduce the stock by half. Strain and return the stock to the heat. Skim
off the fat floating on the top but it is optional.
Break the noodles into 1-in pieces put
into a separate dish pour over boiling hot water and leave it for one minute. Drain
off the water.
Serve it in a large soup dish or in
six bowls. Put the noodles and pour the chicken soup over it
Sprinkle spring onions and coriander.
Offer lime wedges, thinly sliced red
chillies and basil sprigs for serving.
Hope you will enjoy it as much as I
do.
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