Chicken Noodle Soup (Using Chicken Stock)

-

 

Serves: 1

Ingredients

  • Chicken breast - half (cut into 2 equal pieces) OR 2 chicken tenderloins
  • 500ml Stock (see other recipe)
  • 100g cooked glass noodles OR 40g dried rice noodles
  • 6 Green beans
  • 30g Ginger, julienne
  • Half a garlic clove, sliced
  • 5ml Light soy sauce
  • 2.5ml Sesame oil
  • 2g sugar
  • 6cm piece of spring onion, sliced at an angle
  • 40mm piece of red chilli, deseeded, julienne
  • 1 sprig coriander, washed & dried
  • lime juice to taste
  • salt
  • white pepper

Instructions


In a medium pot, place stock, ginger and garlic.

Simmer.

Taste. Add salt or pepper to season.

Add chicken pieces and simmer to poach.

In a small pot, bring water to boil.

Slice green beans each into 4 pieces at an angle.

Blanch in the boiling water, refresh in ice water.

Using a digital thermometer, check chicken by inserting into the thickest part with as much of the probe as possible, until the internal temperature reaches 75ºC.

When it's at temperature, remove from stock and set aside.

Cook noodles according to packet instructions. Drain, refresh in cold running water, and toss into a little vegetable oil to prevent sticking.

Bring stock back to the boil.

Add green beans and noodles to the stock.

Add soy sauce. Taste and adjust seasoning.

Pour stock, noodles and beans into a large heated bowl.

Slice chicken across the grain into slices.

Place chicken slices in soup, on top of the noodles.

Garnish with spring onion, chilli and coriander.

Drizzle sesame oil around garnish.







Comments

Post a Comment

Popular posts from this blog

Thai Chicken Curry

-
Image
Ingredients 200ml coconut milk 1 chicken thigh, bone in 15g green curry paste 15g tamarind paste 10g palm sugar, shaved 5ml fish sauce 6 basil leaves 1 makrut lime leaf, chiffonade 4cm red chilli, thin paysanne Instructions With a boning knife, remove bone from chicken thigh, slice into 10mm strips. In a pan, drizzle a little oil and fry curry paste until very fragrant. Add chicken strips and coconut milk. Bring to a simmer. If too thick, thin out with some water. Cook until chicken is tender, about 15 minutes. Add tamarind paste, sugar and fish sauce. stir through. Add basil. Stir. Check seasoning. Check consistency of curry - shouldn't be too thick or too runny. Serve in warm bowl. Garnish with lime leaf and red chilli. 
Read more

Coleslaw

-
Image
Serves 2  Ingredients 100g cabbage, chiffonade Half a carrot, grated half a stick of celery, paysanne Quarter of a red onion, finely sliced 4g parsley, finely chopped 50ml mayonnaise (approx. - to bind) lemon juice to taste seasoning - salt, sugar, white pepper Instructions Place prepared vegetables in a bowl. Add mayonnaise and mix through. Add parsley, and mix. Season and add lemon juice to taste.
Read more

Tartare Sauce

-
Image
Ingredients 100ml mayonnaise 8g capers, finely chopped 1 small gherkin, finely chopped 2g parsley, washed, finely chopped lemon juice to taste salt white pepper Instructions Add capers, gherkin and parsley to mayonnaise. Combine well. Add lemon juice to taste, adjust seasoning (salt and white pepper).
Read more