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Ingredients :
Serves 4
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carcass of a medium-sized cooked chicken
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1 large carrot, peeled and roughly
chopped
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1 medium onion, peeled and quartered
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1 leek, trimmed and roughly chopped
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2-3 bay leaves
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a few black peppercorns
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2 liters / 3½ pints water
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225g / 8oz Chinese cabbage, trimmed
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50g / 2oz chestnut mushrooms, wiped and
sliced
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125g / 4oz cooked chicken, sliced or
chopped
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50g / 2oz medium or fine egg thread
noodles
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Method :
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Break the chicken carcass into smaller
pieces and place in a wok with the carrot, onion, leek, bay leaves,
peppercorns and water. Bring slowly to the boil. Skim away any fat or
scum that rises for the first 15 minutes. Simmer very gently for 1
—1½ hours. If the liquid reduces by more than one third, add a little
more water.
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Remove from the heat and leave until
cold. Strain into a large bowl and chill in the refrigerator until any
fat in the stock rises and sets on the surface. Remove the fat and
discard. Draw a sheet of absorbent kitchen paper across the surface of
the stock to absorb any remaining fat.
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Return the stock to the wok and bring to
a simmer. Add the Chinese cabbage, mushrooms and chicken and simmer
gently for 7-8 minutes until the vegetables are tender.
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Meanwhile, cook the noodles according to
the packet instructions until tender. Drain well. Transfer a portion of
noodles to each serving bowl before pouring in some soup and
vegetables. Serve immediately.
Nutritional
details per 100g
energy
43kcals/182kj protein 5g carbohydrate 4g fat 0.8g fiber 0.9g sugar 2.1g
sodium trace
√
cow's milk-free
√
nut-free
√ seafood-free |
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