This weather we are having is annoying me a great deal. One day sunny and warm, the next cloudy and cold. I need the sun, it is summer. Anyway I made a great chicken noodle soup the other day. You can use ready made chicken if you don`t feel like poaching.
Chicken noodle soup
4 servings
4 1/2 cups chicken stock
3 tbsp soy sauce
1 tsp sugar
2 star anis
2 cinnamon sticks
2 strips orange peel
2 tbsp mirin or dry sherry
2 tsp sesame oil
2 large chicken fillets , cut in half
9 oz dried thin eggnoodles
Broccoli in florets
Carrots, julienned
Sugar snap peas, julienned
Scallions, spring onion, finely sliced
Start with cutting all the vegetables, set aside. Pour chicken stick, soy, orange peel, cinnamon stick, star anis and mirin in a large saucepan and bring to boil. Remove from the heat and let sit to infuse flavour for about 10 minutes. Cut chicken fillets in half. Bring stock to boil, remove from heat and put in the chicken. Put the lid on and let them poache in the stock until done, about 10 minutes. Meanwhile cook the noodles according to the packet instructions. Drain and refresh under cold water. Remove chicken from stock and shred it into smaller strips. Strain the chicken stock and toss out the spices and orange peel. Divide the noodles,chicken and vegetables between 4 serving bowls, pour in the stock and drizzle over the sesame oil. Season with freshly ground black pepper.
4 servings
4 1/2 cups chicken stock
3 tbsp soy sauce
1 tsp sugar
2 star anis
2 cinnamon sticks
2 strips orange peel
2 tbsp mirin or dry sherry
2 tsp sesame oil
2 large chicken fillets , cut in half
9 oz dried thin eggnoodles
Broccoli in florets
Carrots, julienned
Sugar snap peas, julienned
Scallions, spring onion, finely sliced
Start with cutting all the vegetables, set aside. Pour chicken stick, soy, orange peel, cinnamon stick, star anis and mirin in a large saucepan and bring to boil. Remove from the heat and let sit to infuse flavour for about 10 minutes. Cut chicken fillets in half. Bring stock to boil, remove from heat and put in the chicken. Put the lid on and let them poache in the stock until done, about 10 minutes. Meanwhile cook the noodles according to the packet instructions. Drain and refresh under cold water. Remove chicken from stock and shred it into smaller strips. Strain the chicken stock and toss out the spices and orange peel. Divide the noodles,chicken and vegetables between 4 serving bowls, pour in the stock and drizzle over the sesame oil. Season with freshly ground black pepper.
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