Name: Poached chicken noodle soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 cup water; 2 large eshalots, chopped; 2 clove garlic, sliced; 3 piece ginger, peeled, sliced; 10 white peppercorns; 2 chicken breast fillets; 1/4 cup soy sauce; 1/4 cup rice vinegar; 2 tablespoon mirin; 1 tablespoon brown sugar; 1 teaspoon sesame oil; 1/2 teaspoon chilli paste; 100 gram packet vermicelli noodles; 1 bunch baby buk choy, trimmed, leaves separated; 100 gram tray, halved baby corn; 100 gram tray oyster mushrooms

Poached chicken noodle soup

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

6 cup water

2 large eshalots, chopped

2 clove garlic, sliced

3 piece ginger, peeled, sliced

10 white peppercorns

2 chicken breast fillets

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoon mirin

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 teaspoon chilli paste

100 gram packet vermicelli noodles

1 bunch baby buk choy, trimmed, leaves separated

100 gram tray, halved baby corn

100 gram tray oyster mushrooms

Method

1.In a saucepan, place water, eschalot, garlic, peppercorns and half the ginger. Bring to boil on high.

2.Reduce heat to low and add chicken. Simmer gently 8-10 minutes. Remove chicken from pan and set aside to cool. Slice thinly.

3.Strain stock and return to clean saucepan. Finely slice remaining ginger and add to pan with soy, vinegar, mirin, sugar, oil and chilli paste. Bring to simmer.

4.Add chicken, noodles and vegetables. Simmer 2-3 minutes until tender. Serve hot.

If preferred, omit baby corn and add a 400g can creamed corn.
Note

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