Ingredients
For the broth
Chicken 1/2 kg
A whole carrot
Half a cabbage
A whole spring onion
Whole black pepper 7-8
Salt 1-2 tsp
Garlic cloves 2-3
Water 4 glasses
Other vegetables
Bean sprouts ½ can
Corn ½ can
Shiitake mushroom ½ cup
Flat rice noodles or normal flat egg noodles ¼ pack
Method
• Soak the mushrooms in water till soft.
• In a deep pan, simmer all the broth ingredients for 30 to 45 minutes.
• Once the water becomes cloudy and the liquid has reduced to half the initial quantity, sieve and separate the broth from the rest of the ingredients.
• Pour the broth into the deep pan again.
• Add back the cabbage leaves and small cubes of shredded chicken to the broth. You can also fry the chicken pieces in a non-stick pan without oil before adding them to the broth.
• Dice half the carrot used in cooking the broth and add. (Optional)
• Add bean sprouts, Shiitake mushrooms and corn and let the broth simmer on low heat till all the flavours have fused together.
• Mix cooked noodles into the soup.
• Garnish with sliced spring onions and serve.
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