Leftover Roast Chicken Asian Noodle Soup Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

Leftover Roast Chicken Asian Noodle Soup Recipe

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Ingredients

  • For the soup stock
  • 1 left over chicken carcass
  • 1 shallot, peeled and quartered
  • 4 chicken stock cubes, dissolved in 2l of hot water
  • 1 1/2 piece of ginger, peeled and sliced
  • 4 garlic cloves, peeled and cut in half if large
  • 2 star anise
  • 1 tsp szechuan peppercorns
  • For the soup
  • 2 nests of dried rice noodles
  • thumb piece of ginger, peeled and cut into matchsticks
  • bunch of spring onions, white part only sliced
  • 1/2 bag spinach
  • 1/2 red chilli, sliced
  • 1 tsp sesame oil
  • 4 tbsp light soy sauce
  • 2 tbs coriander, finely chopped

Instructions

    Place chicken, sliced ginger, garlic and chicken stock in a saucepan over high heat. Bring to the boil. Skim scum from surface. Reduce heat to low; cover. Simmer for 1 hour.
    Strain broth through a fine colander into a heatproof bowl. Cool. Cover with plastic food wrap; chill overnight.
    When the chicken carcass is cool, shred leftover meat from bones; discard bones. Place chicken meat in a bowl. Cover with plastic food wrap; chill overnight.
    The following day, soak noodles in boiling water in a heatproof bowl for 2 minutes. Stir to separate strands. Drain and rinse under cold water, set aside.
    Skim fat from surface of broth. Place broth in a saucepan over moderate heat. Bring to a simmer. Add the extra ginger, chilli, sesame oil, soy sauce, spinach and simmer for 3-4 minutes or until spinach wilts. Add in the cooked shredded chicken. Season to taste if necessary.
    Divide noodles among serving bowls. Ladle soup over noodles, top with coriander.

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