Asian Soy Chicken Noodle Broth
By Gill Murray
Chinese New Year kicks off at the end of January 2017 so I'm already getting in the mood. I adore Asian food and love experimenting with the contrasting flavours.
This dish not only smells good but it tastes even better. If you've already roasted a chicken and have leftover meat in the fridge then this dish becomes a really easy week night dish AND it's super healthy. With Christmas on the horizon I'm happy with a healthy night midweek in between all the manic festivities at the moment!
- 1 free range chicken, roasted and carved
- 2 tablespoons soy sauce
- 1.5 litres chicken stock
- 125ml Chinese cooking wine
- 2 whole star anise
- 2 garlic cloves, thinly sliced
- 2 tablespoons brown sugar
- 1 savoy cabbage, shredded
- 400g udon noodles
- 4 spring onions
- 1 tablespoon finely grated ginger
1. Place your chicken in a roasting dish and season generously inside and out. Bake in the oven for 1 hour 15 minutes until cooked, remove from the oven and leave to cool, reserving the stock in a jug. Shred your chicken and keep aside approximately half of the meat for the soup You can store the remaining chicken in the fridge for your next meal.
2. In a large pan, pour in the soy sauce, stock from the chicken (you may have to add to this using other chicken stock to make up 1.5 litres), the chinese cooking wine, star anise, garlic and sugar and bring to the boil.
3. Reduce the heat and add in the shredded cabbage and noodles and cook for a few minutes. Add in the chicken and stir.
4. Serve into bowls and top with the spring onion and finely grated ginger.
I sourced my Chinese wine from Provender Brown this week. Recipe basis adapted from Donna Hay and ingredients modified.
Chinese food is often thought of as a really naughty treat but it can actually be super healthy and this broth is a perfect example of that. High in protein and bursting with vitamins from the cabbage, onion and ginger this is a fantatsic dish to keep you glowing all winter long.
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By Nicola Martin