Rice Noodle & Chicken Soup
(from BlueFinger’s recipe box)
Made w 4 thighs, much more water, mirin instead of wine and kecap manis, asian celery not western, 1.5 anise, no cinnamon, forgot to strain – still tasted good. Would be good to cool stock to skim fat
Categories: Asian, chicken, soup
Ingredients
- STOCK
- 8 chicken legs, skin removed
- 1500 ml cold water
- 1/2 cup shaoxing wine
- 1/4 cup soy sauce
- 1/4 cup kecap manis
- 1 knob ginger sliced
- 2 coriander roots, washed and crushed
- 1/2 tsp whole white peppercorns
- 1 brown onion diced
- 1 cup celery, diced
- 3 star anise
- 1 piece cassia cinnamon or cinnamon
- TO SERVE
- Noodles of yr choice
- 2 spring onions, sliced thin
- Thai basil sprigs
- Coriander sprigs
- Mint sprigs
- Big handful beansprouts
- Selection raw veg (eg snakebeans, cucumber, Chinese cabbage)
- Lime wedges
- CONDIMENTS
- Sliced chillies in rice vinegar
- Fish sauce
- White sugar
Directions
-
Place all stock ingredients in a pot and bring to boil, skimming well.
-
Turn down to a low simmer and cook till meat falling off bone – about 1 hr.
-
Strain and discard solids (except meat)
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(meat & soup can keep in fridge for a day or 2)
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Serve w everything else, like pho