Ginger Puree Chicken Noodle Soup (姜蓉鸡米线汤)

Prep time: 10 mins

Cooking time: 2-3 hours (stock)

Cooking time: 15 mins

Serves: 2



Ingredients:

2 Chicken Keel (chicken stock)

1.5 L Water (chicken stock)

1 tbsp. Oil

1/2 tbsp. Sesame Oil

120g Bentong Ginger, make into puree

1 Chicken Whole Leg, chopped

100g Mixian or any noodles of your choice

2 mini Eryngii Mushrooms, sliced

20g Wolfberries

2 tbsp. Shaoxing Wine

Salt & Pepper


Garnishing:

Spring Onion, chopped


Method:

  1. Make chicken stock.

  2. Heat wok and quick sauté ginger puree.

  3. Add in chicken stock, quick boil.

  4. On another stock pot, boil Mixian for 10 minutes, you can use any noodles of your choice.

  5. Back to the wok, add in chicken pieces and quick boil for 2 mins.

  6. Add in eryngii mushrooms, simmer for about 8 mins.

  7. Splash in Shaoxing wine and season with salt and pepper. Add some water if desire.

  8. Drain the Mixian and place in a bowl, top the Mixian with the chicken and ginger soup.

  9. Sprinkle with some spring onion and serve hot.

Tips: Use only fresh chicken. Quick boil to retain the tenderness of the chicken.





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