SUPED UP RECIPES

Steps:

• Cut the chicken into bite size. Mix it with 1 tsp of cornstarch, 1 Tsp of soy sauce, 1 Tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes
• Prepare your vegetables. I use 1/2 cup of Chinese leek[??], 1/2 cup of Chinese chives[??], 1/2 cup of carrot, 1/2 cup of bean sprout. You can use whatever you like.
• Have some rice noodles ready. If your noodle comes in a package and it is dry. You can soak them in water until soft or cook them until half way done. Don’t cook it all the way through. Dry it up.
• Make the sauce ahead of the time. 1 tbsp of soy sauce, 2 tsp dark sauce soy, 1 tbsp of oyster sauce.
• Start cooking. Heat up the work for about 15 seconds. You can do this with a large salted pan as well. Add about 1.5 tbsp of vegetable oil. Cook the chicken first for 1 or 2 minutes.
• Push the chicken to the side so you have room for the vegetables.
• Add 1 tbsp of garlic and all the vegetables except the bean sprouts. Cook it for 1 or 2 minutes then add in the bean sprout, mix everything together. Set it aside.
• Now we gonna do our noodles. Add about 1 and a half tbsp of vegetable oil. Then add in your noodles. Try to spread it. Toss the wok or keep turning the noodles so it cooks evenly.
• 4 minutes later. Add the sauce, mix it quickly until the noodles became brown and shining. We can go ahead and add everything together. Mix them until well combined.
• Add some salt and pepper to taste. You are done. That looks so good so tempting.

Steps:

• Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
• Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
• Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
• Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.