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Egg Noodle Soup with Chicken and Bok Choy

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Egg Noodle Soup with Chicken and Bok Choy

Serves : 4-6
Preparation time : 40 minutes
cooking time : 30 minutes

Ingredients :

375ml water
1/4 teaspoon salt
500g boneless chicken breasts or Chinese BBQ pork (char siew)
500g baby bok choy, quartered lengthwise
1 kg fresh egg noodles or 500g dried egg noodles
Crispy Fried Shallots*, to serve
2 spring onions, sliced, to garnish
sprigs of coriander leaves (cilantro), to garnish

Broth
11/2 liters chicken stock or 2 to 3 chicken stock cubes dissolved in 11/2 liters hot water
3 tablespoons crushed coriander roots and stems
4 stalks Chinese celery, chopped to yield about 1 cup
1 small red onion, diced
2 teaspoons ground white pepper
3 tablespoons rice wine or sherry
2 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly squeezed lemon or lime juice (optional)

*Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of garlic or shallots as desired and stir-fry in hot oil over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Method :

To make the Broth, bring the chicken stock to a boil in a stockpot over high heat. Add the coriander roots and stems, Chinese celery and onion and simmer for 10 to 15 minutes. Remove from the heat and strain out solids using a fine sieve. Discard the solids and return the clear Broth to the stove. Season with all the other ingredients and keep the Broth hot over very low heat.
Bring the water and salt to a boil in a saucepan and poach the chicken over medium heat for 10 to 15 minutes until cooked. Remove and set aside to cool. Sliced the chicken into bite-sized pieces. If using the BBQ pork, slice thinly and set aside.
Bring a pot of water to a boil over high heat. Blanch the baby bok choy for about 2 minutes. Remove and drain. Set aside.
In the same pot of water, blanch the fresh egg noodles for 30 seconds, stirring constantly to separate the noodles. Remove and drain. If using dried egg noodles, blanch until soft, 3 to 5 minutes.
Place the egg noodles and baby bok choy in individual serving bowls. Pour the hot Broth over and top with the chicken pieces or BBQ pork, Crispy Fried Shallots, spring onion and coriander leaves. Serve hot.

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Pineapple Fried Rice, Pork Salad with Ginger Dressing, Beef Curry with Pineapple and Eggplant, Spicy Steamed Fish Parcels, Thai Stewed Beef, Thai Sweet and Sour Prawns, Fish in Fragrant Green Peppercorn Curry, Hot and Sour Seafood Soup, Pan-fried Fish with Tom Yam Sauce

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	Key in value & click anywhere outside the box to convert!	Pounds (lbs) Ounces (oz) Grams (g) * 1000 g = 1 kg
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