About this recipe:In this super-quick version of a Mongolian firepot, morsels of spiced chicken and vegetables are cooked in a fragrant stock with rice noodles. The broth is served at the end of the meal. Delicious!
500g skinless chicken breast fillets, cut into thin strips
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Method Prep:5min › Cook:15min › Ready in:20min
Flavour the chicken: Put the chicken into a bowl. Add the five-spice powder and soy sauce, and mix well. Set aside.
Prepare the stock: Put the ginger into a large pan with the celery, garlic, lemongrass or lemon peel and stock. Bring to the boil, then reduce the heat. Cover and simmer for 5 minutes.
Cook the chicken and vegetables: Add the chicken to the stock, then add the red pepper, baby corn and broccoli. Bring back to the boil and simmer for 3 minutes or until the chicken is cooked and the vegetables are barely tender.
Add the noodles: Add the spring onions and noodles, and stir gently and briefly to combine, then bring back to the boil. Lay the pak choi over the top and simmer for about 2 minutes or until the pak choi leaves are wilted and the noodles are hot and cooked.
Serve: Take the pan to the table and serve, ladling the cooked ingredients into bowls with a little of the broth. Ladle out the last of the broth at the end of the meal.
For noodles, use Chinese dumplings or won ton, found among dim sum selections (especially in Chinese and Asian supermarkets). There are several different types, with various fillings. Follow the pack instructions for serving portions and timing.
This was a very easy soup to make and you could easily leave out veg you didn't like or add different types. Next time I will leave out the baby corn, which I am not overly keen on but add water chestnuts instead. I used more seasoning on the chicken than the recipe called for and I feel there could be a little more kick in the soup for my liking, but as a light soup broth it is very good. - 09 Aug 2010