John Myers
Ingredients for 4 servings:
- 1 chicken (1.5 kg or 1 breast with bone, chicken carcass and wings)
- 2 m.-sized onion(s)
- 6 carnations
- 2 cloves garlic
- 300 g carrot(s)
- 300 g celery
- 300 g leek
- 30 g fresh ginger
- 2 bay leaves
- 1 tsp allspice, whole
- 20 ml soy sauce
- 2 tbsp soy sauce
- 175 g carrot(s)
- 175 g celery
- 175 g leek
- 15 g ginger root, fresh
- 50 g glass noodles
- 2 tbsp sherry
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Remove the chicken breast fillet, wrap in cling film and refrigerate. Rinse the skin and bones of the breast and the remaining chicken pieces in cold water and place in a tall pot (5 l capacity). Cover with just under 3 l water and bring slowly to a boil. Skim the foam from the surface several times. Halve the onions, stud the halves with the cloves and brown the cut surfaces in the pan. Peel and finely chop the garlic. Wash and trim the vegetables and ginger for the stock, peel and chop them and add them to the pot with the roasted onion halves, garlic and spices. Bring everything to the boil, then simmer over low heat for 3-4 hours, with the lid halfway on so that a gap remains. Pour the stock through a sieve lined with a cloth and squeeze out any residue. Refrigerate the stock overnight, then remove the layer of fat. Cut the breast fillet into very thin strips and marinate in the soy sauce. For the soup, clean the vegetables (only use the white part of the leek) and ginger root and cut them into very fine strips (julienne). Put the glass noodles in a bowl, pour boiling water over them, let them soak for 2-3 minutes, then pour them into a sieve and drain well. For the soup, bring 1.5 l of the stock with the vegetable and ginger julienne to the boil, add the meat and the drained glass noodles and heat through. Season with salt and sherry. Serve the soup in bowls and with chopsticks and a spoon. Preparation time: approx. 1 hour (plus 4 hours cooking time, plus chilling time). Freeze the remaining stock in portions.
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