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Wednesday, October 1, 2014

Chicken Vermicelli Noodles Soup

A fresh and fast chicken noodles soup .
This chicken vermicelli noodles soup is great on a cool day .
Ingredients
Serves 4-6


2 skinless chicken breast
2 litres  water
1 onion, with skin left on ,cut in half
1 large garlic clove, cut in half
1 cm piece fresh ginger ,
   peeled and sliced
4 black peppercorns  , lightly crushed
4 cloves
2 star anise
1 carrot, peeled
1 celery stalk , chopped
100 g baby corn , cut in half
   length ways and chopped
2 spring onions , finely shredded 
115 g dried rice vermicelli
   noodles
salt and pepper

Method

Put the chicken breasts and water in a saucepan over high heat and bring to the boil . Reduce the heat to its lowest setting and simmer  ,skimming the surface until no more foam rises . Add the onion , garlic , ginger, peppercorns , cloves , star anise and a pinch of salt and continue to simmer for 20 minutes , or until the chicken is tender and cooked through . Meanwhile , grate the carrot , along its length on the coarse side of a grater so you get long , thin strips .

Strain the chicken , reserving about 1.25 litres / 2 pints stock , but discarding any flavouring ingredients . Return the stock to the rinsed out pan with the carrot , celery , baby corn , and spring onions and bring to the boil . Boil until the baby corn are almost tender , then add the noodles and continue boiling for 2 minutes .

 Meanwhile , chop the chicken , add it to the pan and continue cooking for about 1 minute until the chicken is reheated and the noodles are soft . Add seasoning .

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