About this recipe:This is a delicious chicken soup. Chicken, red onion, rice vermicelli, spring onions and pak choi are simmered together in a chicken stock. Serve with crusty fresh bread.
1.35kg chicken leg quarters
2.75 litres low salt chicken stock
1 tablespoon Hawaiian sea salt
1 (1.25cm) piece fresh root ginger, sliced
1 large red onion, cubed
225g rice vermicelli
1 bunch spring onions, thinly sliced
1 small head pak choi, chopped
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Method Prep:20min › Cook:40min › Ready in:1hr
Place chicken, chicken stock, salt and ginger into a large pot. Bring to the boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken and strain stock into a new pot. Discard the solids.
Fill a bowl with hot tap water. Add the rice vermicelli and let sit for 30 minutes to soften.
Stir onion into the stock and bring to the boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the vermicelli, chicken meat, spring onions and pak choi; simmer until vermicelli is tender.
After the vermicelli has sat for 30 minutes, stir in the chicken meat, spring onions and pak choi. Reheat and serve.
Hawaiian sea salt can be purchased online. Alternatively, you can use ordinary sea salt.