Added by Mango Ginger | Sun 25 Mar 2012 @ 10:44
The latest Asian Fusion recipe from Mango Ginger: www.mango-ginger.blogspot.com
This is a great way to work magic on leftovers from a Sunday roast chicken
Time: 40 mins (plus time to make the stock the night before)
Rating: Suitably easy for a Monday night
Serves: 2 (though add a little more water to the stock pot and you should have enough stock for 4)
For the stock:
Bones and carcass of one chickenē
Knob of ginger
3 garlic cloves
1 red chilli, seeds still in, halved lengthways
Bunch coriander (including roots, stems, leaves)
1 lime cut in half
2 tbsp dark soy sauce
2 tbsp fish sauce
1 tsp freshly ground black pepper
For the soup:
2 portions of chicken Ė either left over from your roast, or I used 2 portions of leg and thigh
2 nests dried egg noodles
2 handfuls bean sprouts
3 spring onions
1 packet/ 3 bunches pak choy
3 tbsp dark soy
2 tbsp fish sauce
Juice 1 lime
Salt and black pepper
Small bunch coriander
1. Place the chicken carcass and bones into a medium-sized saucepan and cover with water so it comes to about an inch above the chicken. Add all of the stock ingredients and bring to the boil. Reduce temperature and simmer for at least an hour, preferably two. If you are making the stock the night before or well in advance, allow to cool, drain and refrigerate.
2. Preheat your oven to 180įC.
3. If you donít have meat left over from the roast, season your pieces of chicken generously with salt and pepper and place in a baking dish and put in the oven and cook for 25 minutes.
4. Sprinkle the peanuts onto a baking dish. Bake for 5 minutes, shaking half way through. Remove from the oven, allow to cool, chop coarsely and set aside to use as a garnish at the end.
5. Re-heat the broth and bring to the boil. Add the soy sauce, fish sauce, lime, sugar, salt, pepper and reduce to simmer.
6. Once the chicken has been in the oven for 25 minutes remove it and put it into the broth to finish cooking. Allow the chicken to cook in the broth for ten minutes. If you are using already cooked left-over meat, put it into the stock to re-heat for five minutes.
7. Bring a pan of water to the boil and cook the noodles according to packet instructions. Drain and divide into the bowls you will use to serve.
8. Remove the chicken and place onto a plate or chopping board. Remove the meat from the bone and cut into small pieces.
9. Return the stock to the boil. Plunge the pak choy, bean sprouts and spring onions into the stock and stir. After only a minute remove the vegetables using a slotted spoon and place on top of the cooked noodles.
10. Divide your chicken over the noodles too. Then spoon over the stock until the noodles are mostly covered.
11. Garnish with the roasted peanuts and coriander leaves.
12. Serve with chopsticks and a soup spoon.