This recipe is tried, and perfected. It's a combination of multiple recipes and has taken me a few years to really perfect. The best chicken soup is cooked with a whole chicken + extra bones, on low heat for a minimum of 3 hours.
Prep Time: 10 minutes Cook time: 4 hours Servings: 4 People
Ingredients
Broth
1 whole free range chicken, 1.5kg (the smaller chickens are better for flavour)
1 packet of chicken drumsticks or chicken wings
Filtered water
2 carrots
5-6 Shiitake mushrooms, whole (fresh or dried)
4-5 Large garlic cloves
1 nub of ginger
1 onion, peeled and whole
1 stick of lemongrass , cut in half
4-5 coriander root
1 tsp peppercorns
pinch of salt
Extras
Noodles of choice, I usually use rice vermicelli noodles or sweet potato noodles as they're my kids preferences
Pickled chilli, I always have a jar of pickled chilli in my fridge - all you have to do is slice up some chilli and add it to a jar. Top with white vinegar.
Fish sauce, to taste
Coconut sugar, to taste
Topping
Coriander, finely chopped
Spring onion, finely chopped
Sesame oil
Method
Wash chicken and add it to a large stock pot. Cover with water and bring to the boil.
Once the water has been boiling for 2-3 minutes, remove from heat and discard the water
Wash the pot and the chicken. Return the chicken to the pot and cover with filtered water
Bring to the boil, once water is boiling, reduce heat to low. After 15 minutes, take the whole chicken out and take breast meat off chicken (this way you will still have tender meat as the breast dries out the quickest)
Add the chicken back to the pot, as well as carrot, onion and mushrooms. Cook on low for 2.5-3 hours
In the meantime, in a mortar and pestle, crush the garlic, peppercorns and coriander root with a pinch of salt to form a rough paste. (if you don't have a mortar and pestle you can add ingredients to a zip lock bag and smash with a blunt object like a rolling pin or a mug)
After 3 hours add in your paste, lemon grass & ginger, cook for a further hour
By this time my kids have been smelling the amazing aromas of chicken soup for 4 hours so I start to serve it up. Cook noodles as per packet instructions, once cooked add a bit of sesame oil to prevent noodles from sticking
It's time to plate up - first I add the cooked noodles to a bowl, then I add some chicken (from the breast we previously removed), I cut up some of the cooked carrot and mushrooms and add that in as well. Top it all off with some drained broth, coriander & spring onion.
Optional, but highly recommend - balancing it all out with a touch of fish sauce and coconut sugar
don't forget to salt!
Enjoy!
Sarah x
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