BOILING NOODLES IN CHICKEN BROTH RECIPES
CHICKEN BROTH - HOW TO MAKE CHICKEN BROTH WITH NOODLES
Essential to any good broth is charring the onion and ginger first. This will give the broth that rich and smoky flavour. Give your broth time, you need to let is simmer slow and gently to allow the magic to happen.
Provided by Matthew Lockwood
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 4
Number Of Ingredients 24
Steps:
- Preheat grill. Lay onion and ginger on a baking tray skin side up. Put under the grill until they begin to blacken then turn over, so they char evenly. Heat a large frying pan over medium heat and toast the cinnamon stick, fennel seeds, coriander seeds, star anise and peppercorns for a couple of minutes until they smell fragrant. Remove from the heat. Put the chicken in your stock pot and cover with water. Bring to the boil and then discard the water, this will remove any impurities from your chicken. Add the toasted spices and charred onion and ginger to the pan along with the celery, whole chilli and the stems of the bunch of coriander (you will need the leaves later for garnish). Add enough cold water to cover the chicken but leave the breasts exposed and these will slowly steam so they do not become overcooked. Bring the stockpot to boil and simmer for 45 minutes. While the chicken is cooking, pre cook the noodles by soaking in boiling water for 15 minutes and then refreshing under cold water. Divide into 4 bowls. Next prepare your garnish plate. Take the mint, basil and coriander and arrange on the plate along with the lime wedges. Blanch the beansprouts for 1 minute in boiling water, then refresh and add to your garnish plate. Slice the chilli thinly and arrange on the plate. Heat a pan of water to a rolling boil and add your eggs. Boil for 8 minutes and then run under cold running water for 5 minutes. When cool, peel, halve and add to your garnish plate. Mix together equal quantities of hoisin and Sriracha and put in a separate bowl to dip your chicken in or stir into your broth depending on your preference. After 45 minutes, remove the chicken from the stock and place in a bowl to catch any juices. When the chicken has cooled sufficiently, remove the meat from the breast and legs and set aside. Add the carcass back to the stock and simmer for a further hour. The longer it is simmered the more intense the flavour. Drop your corncobs and halved pak choi into the hot stock and allow to simmer for 5-6 minutes. Remove both from the stock and then take the corn off the cob with a knife running down the edge of the cob. Add this to your garnish plate along with the pak choi. To serve, remove the carcass from the stock and strain through a sieve. Then season the stock with the fish sauce and palm sugar. Divide the chicken between the four bowls with noodles and pour over the hot stock. Serve with garnish plate for everyone to add to their own individual bowls. Any remaining stock can be frozen.
CHICKEN BROTH WITH PASTA RECIPE - FOOD.COM
Make and share this Chicken Broth with Pasta recipe from Food.com.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Finely dice the chicken, discard any skin.
- Heat the oil in a large saucepan and quickly saute the chicken and vegetables until they are lightly colored Stir in the stock and herbs, bring to a boil.
- Add the pasta shapes.
- Return to a boil, cover and simmer 10 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 453, FatContent 18.2, SaturatedFatContent 4, CholesterolContent 61.2, SodiumContent 430.6, CarbohydrateContent 42.2, FiberContent 4.1, SugarContent 9.1, ProteinContent 29.6
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CHICKEN BROTH - HOW TO MAKE CHICKEN BROTH WITH NOODLES
Essential to any good broth is charring the onion and ginger first. This will give the broth that rich and smoky flavour. Give your broth time, you need to let is simmer slow and gently to allow the magic to happen.
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Total Time 2 hours 30 minutes
Category dinner, lunch
- Preheat grill. Lay onion and ginger on a baking tray skin side up. Put under the grill until they begin to blacken then turn over, so they char evenly. Heat a large frying pan over medium heat and toast the cinnamon stick, fennel seeds, coriander seeds, star anise and peppercorns for a couple of minutes until they smell fragrant. Remove from the heat. Put the chicken in your stock pot and cover with water. Bring to the boil and then discard the water, this will remove any impurities from your chicken. Add the toasted spices and charred onion and ginger to the pan along with the celery, whole chilli and the stems of the bunch of coriander (you will need the leaves later for garnish). Add enough cold water to cover the chicken but leave the breasts exposed and these will slowly steam so they do not become overcooked. Bring the stockpot to boil and simmer for 45 minutes. While the chicken is cooking, pre cook the noodles by soaking in boiling water for 15 minutes and then refreshing under cold water. Divide into 4 bowls. Next prepare your garnish plate. Take the mint, basil and coriander and arrange on the plate along with the lime wedges. Blanch the beansprouts for 1 minute in boiling water, then refresh and add to your garnish plate. Slice the chilli thinly and arrange on the plate. Heat a pan of water to a rolling boil and add your eggs. Boil for 8 minutes and then run under cold running water for 5 minutes. When cool, peel, halve and add to your garnish plate. Mix together equal quantities of hoisin and Sriracha and put in a separate bowl to dip your chicken in or stir into your broth depending on your preference. After 45 minutes, remove the chicken from the stock and place in a bowl to catch any juices. When the chicken has cooled sufficiently, remove the meat from the breast and legs and set aside. Add the carcass back to the stock and simmer for a further hour. The longer it is simmered the more intense the flavour. Drop your corncobs and halved pak choi into the hot stock and allow to simmer for 5-6 minutes. Remove both from the stock and then take the corn off the cob with a knife running down the edge of the cob. Add this to your garnish plate along with the pak choi. To serve, remove the carcass from the stock and strain through a sieve. Then season the stock with the fish sauce and palm sugar. Divide the chicken between the four bowls with noodles and pour over the hot stock. Serve with garnish plate for everyone to add to their own individual bowls. Any remaining stock can be frozen.
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