recipes:soups_and_stews:cellophane_noodle_soup_with_pepper
Table of Contents
Ingredients
- 10 cm bunch Cellophane noodles
- 1/2 Small chicken
- 1 tablespoon Fish sauce
- 6 Dried Chinese mushrooms
- 1 tablespoon Oil
- 2 medium Onions, sliced lengthways
- 6 cloves Garlic, sliced lengthways
- 1/2 teaspoon Ground black pepper
- 3 tablespoons Chopped fresh coriander leaves
- 3 Spring onions, finely sliced
- Salt to taste
- Chili powder for serving
- Lemon wedges for serving
Technique
- Soak the noodles in hot water and when softened cut into short lengths.
- Put whole chicken into saucepan with plenty of water to cover.
- Add fish sauce and simmer until chicken is tender.
- Cool to lukewarm, remove chicken bones, cut flesh into small pieces and shred with fingers.
- Reserve the chicken stock.
- Soak mushrooms in hot water for 20 to 30 minutes, cut off stems and discard.
- Slice mushroom caps finely.
- Heat oil in a saucepan and cook onions and garlic until onions are slightly soft.
- Add pepper, chicken stock, noodles and mushrooms.
- Bring to the boil. then simmer on low heat for 10 minutes or until noodle is cooked.
- Add chicken meat and heat through, then add salt or extra fish sauce to taste.
- Remove from heat, sprinkle with coriander leaves and spring onions.
- Serve hot with a small bowl of chili powder and lemon wedges served separately for seasoning individual portions.
tags: Burmese
recipes/soups_and_stews/cellophane_noodle_soup_with_pepper.txt · Last modified: 2017/12/19 19:52 by 127.0.0.1