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

  1. Place all stock ingredients in a pot and bring to boil, skimming well.

  2. Turn down to a low simmer and cook till meat falling off bone – about 1 hr.

  3. Strain and discard solids (except meat)

  4. (meat & soup can keep in fridge for a day or 2)

  5. Serve w everything else, like pho

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