John Myers
Ingredients for 6 servings:
- 1 kg chicken, a whole chicken or chicken legs
- 2 garlic cloves
- 1 piece(s) ginger, approx. 2 cm, peeled
- 2 spring onions, cleaned
- sesame oil
- ½ stalk(s) leek, cleaned
- 3 m.-large carrot(s), peeled
- Parsley
- 1 bay leaf
- Salt
- some peppercorns
- chili flakes
- Sriracha sauce
- Soy sauce
- 400 g pasta
- some shiitake mushrooms, optional
- 6 eggs
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes
Place the chicken in a pot with 1 spring onion, carrots, leek, parsley, bay leaf, peppercorns, salt, and chili flakes (to taste). Cover with water, bring to a boil, and simmer for about 1 hour until tender. Meanwhile, finely chop the white part of the second spring onion, the ginger, and the garlic, and sauté in sesame oil over medium heat. Finely sliced mushrooms or similar can also be added at this point. Slice the green part of the spring onion into rings. Once the spices are well browned in the sesame oil, deglaze with a generous portion of soy sauce and sriracha (optional). Reduce the heat and let the soy sauce caramelize. Remove the chicken from the pot and break it up slightly to allow the steam to escape more quickly. Strain the broth through a sieve and return it to the pot without the vegetables. Bring a small saucepan of water to a boil and add the eggs. Cook for 8-10 minutes, if desired, and then rinse thoroughly. Peel and halve. Add some of the broth to the pan with the spices, stir well to scrape up any excess liquid from the bottom, and season to taste. Remove the meat from the chicken. Cook the noodles in the broth and arrange everything in soup bowls. Serve sprinkled with the green parts of the spring onion.
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