Chinese chicken and noodle soup
1 day 16 hours 15 min
This dish takes a little effort, but the results are really worth it. Chicken is simmered with noodles, carrots, daikon radish and pak choi in a delicious chicken stock.
mattbern
3 people made this
Ingredients
Serves: 1
- 100g skinless chicken breast fillet, cut into 4 even strips
- 400ml chicken stock
- 1 whole star anise pod
- 20g grated fresh ginger root
- 1 clove garlic, crushed
- 3-4 coriander roots, washed plus a few leaves
- 1 (2.5cm) piece lemongrass, chopped
- 1 teaspoon tamarind paste
- 5-6 leaves mint
- 60g beansprouts
- 50g cooked noodles
- 30g grated carrot
- 15g grated daikon (mooli) radish
- 4 leaves pak choi
- fresh chilli, chopped
Method
Prep:15hr ›
Cook:1hr15min ›
Extra time:1day cooling ›
Ready in:1day16hr15min
- Bring chicken stock, star anise, ginger, garlic, coriander roots, lemongrass, tamarind and mint to a gentle simmer. Simmer for 1 hour. Allow to cool overnight.
- The following day, strain the stock and discard the herbs and spices. Bring stock to the boil, then lower the heat to a simmer.
- Add chicken and bring back to a simmer, then add noodles, pak choi, carrot and daikon an cook until the chicken is cooked through.
- Serve hot with beansprouts and chilli on the side.
Ingredients
Tamarind paste and daikon radish (mooli) can be purchased in Chinese/Oriental speciality shops.
