Day to Day Stuff

Chicken Noodle Soup – Warms the soul, feeds the body.

After being out in the garden all day dealing with fractious chooks, and then being out in the rain tonight attending to their medical needs (which equates to grabbing a sleeping chicken, throwing it upside down by the legs and shaking powder all over its heinie times by 6 chickens), I felt like something akin to tonic in a bowl. Chicken noodle soup would be it. I defrosted the Masterstock I had saved from the twice cooked Chinese chicken the other night and turned it into a steaming healthy bowl of chicken and noodles and greens and herbs. It was hot, soothing and felt just right after the day we’d had in amongst all the mud and feathers. Now is the time to stock up on as many recipes as possible that strongly feature ginger and garlic, to ward off all the viruses that are coming our way. I read a recipe for confit garlic today, from the fabulous lady Not Quite Nigella, which will keep the Viruses and the Vampires away all winter long. That’s next on my list for sure!

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Ingredients

  • 1L Masterstock or chicken broth/stock, give or take
  • 2 chicken breast
  • 2 spring onions
  • 3 large garlic cloves
  • 1tb minced ginger
  • 1 chili – add more if you want it hotter
  • 2tb dark soy
  • dash of sesame oil
  • oil for frying
  • a handful of dried shitake mushrooms, reconstituted
  • 2tb purple basil
  • 1tb Vietnamese mint
  • handful coriander
  • 2pkts hokkien noodles
  • Chinese greens of your choice – I had broccolini and bok choy
  • lemon for serving

Fry off the white part of the spring onions, garlic, ginger, chili in the sesame oil and oil til brown.

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Add chicken and fry til almost cooked. Take the chicken out of the pot for the minute, and add the vegies that require longer cooking first, such as the stems of the bok choy and the broccolini. Fry for a few minutes, then add the chicken stock. Bring it up to a rolling boil for a minute or two til the greens soften a little. Add the soy to taste, and the reconstituted shitake mushrooms plus the flavoursome liquor they were steeping in. Add the chicken and it’s juices and the leaves of the bok choy.

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Meanwhile, boil some water and cook the noodles as per the instructions. Refresh under cold water to stop the cooking process. Add the noodles to the bowl and then add the toppings – coriander, green part of the spring onions, herbs.

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When the soup is hot and the vegies are all cooked, spoon it all over the noodles, add more sesame oil or chili or whatever you like and slurp up all the gingery, garlicky, chickeny goodness.

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What gets you through the cold, dark days of Autumn? What old wives tales do you swear by?

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