• 1 soup chicken
• 2 onions, jacketed and sliced
• 6 cm ginger root, bang on it
• 4 cloves of garlic, also heavy blow
• 1 dl light soy sauce
• 6 pieces of star anise
• 1 leek, only the white in rings
• 1 ½ l of water
You take a whole chicken. And then: cut the onions straight through and roast them in a pan for 15 minutes so that the cutting edge is almost black. Meanwhile, crush the ginger root and the garlic. Put on a pan with cold water. Add the onions with the skin and all, with the ginger, star anise, garlic and soy sauce. Little salt too. Add the chicken, bring to the boil and cook for an hour and a half.
Take out the chicken, peel off the skin and pluck the meat. Cut large pieces into cubes. Pour the stock through a cheesecloth or fine sieve. Let it heat up again and add the leek rings. Cook the noodles al dente.
And then it’s simple: season the soup with salt and pepper. Then you put some noodles in a bowl, a lot of chicken meat on top, then the stock with leek. Little white pepper.
Have a nice trip.
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