Chicken stock
constitutes a natural sweet stock base for this oriental Chinese
chicken soup, with shredded chicken, bean sprouts, carrot, spring
onions, chili, garlic, ginger, soy sauce and fish sauce stirred in.
Served with egg noodles to make a substantial dish.
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Ingredients :
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225g / 8oz cooked chicken
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1 tsp oil
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6 spring onions, trimmed and diagonally
sliced
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1 red chili, de-seeded and finely
chopped
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1 garlic clove, peeled and crushed
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2.5cm / 1 inch piece root ginger, peeled
and finely grated
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1 liter / 1¾ pint chicken stock
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150g / 5oz medium egg noodles
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1 carrot, peeled and cut into matchsticks
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125g / 4oz bean sprouts
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2 tbsp soy sauce
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1 tbsp fish sauce
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fresh coriander leaves, to garnish
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Method :
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Remove any skin from the chicken. Place
on a chopping board and use two forks to tear the chicken into fine
shreds.
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Heat the oil in a large saucepan and fry
the spring onions and chili for 1 minute.
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Add the garlic and ginger and cook for
another minute.
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Stir in the chicken stock and gradually
bring the mixture to the boil.
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Break up the noodles a little and add to
the boiling stock with the carrot. Stir to mix, then reduce the heat to
a simmer and cook for 3-4 minutes.
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Add the shredded chicken, bean sprouts,
soy sauce and fish sauce and stir. Cook for a further 2-3 minutes until
piping hot. Ladle the soup into bowls and sprinkle with the coriander
leaves. Serve immediately.
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