John Myers
Contents
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Ingredients
For the broth:
- 400 g Chicken, fresh or frozen
- 10 g Chicken stick powder
- 2 tbsp Aji-No-Moto (high purity glutamate)
- 1 pinch Black pepper from the mill
For the marinade:
- 2 tbsp Kecap Tim Ikan
- 2 tbsp Sesame oil, light
For the deposits:
- 160 g Chicken breast, fresh or frozen
- 2 small Pak choi
- 1 small Carrot
- 100 g Glass noodles, thread-like
Also:
- 2 tbsp Sunflower oil
Instructions
- Thaw the frozen food in the chicken and discard the defrosted water. Rinse off fresh and thawed frozen food. Pour into 700 g of boiling, lightly salted water and simmer for 5 minutes. Remove with a coarse sieve and rinse well again. Discard the cooking water and clean the pot.
- Let the chicken simmer with 600 g water for 120 minutes. Stir every now and then. Strain the brew through a fresh tea towel. Discard the cooked chicken. Add the chicken stick powder and the aji-no-moto and dissolve in the broth.
- In the meantime, cut the chicken breast into 4 mm thick slices across the grain. Halve the slices crosswise and brush thinly with the marinade on one side. Wash the pak choi, separate the leaves from the stalk and cut the white leaf stalks across into strips approx. 8 mm wide. Halve the green leaf parts lengthways and thirds across. Keep ready separately. Cap the carrot at both ends, peel and cut across into approx. 3 mm thick slices. Soak the glass noodles in warm water and cut them shorter with scissors.
- Bring the broth to a boil, add the carrots and white pak choi pieces and let simmer gently for 10 minutes. Then simmer the glass noodles and the green pak choi and simmer for 1 minute. Season the soup with salt and pepper and place in the serving bowls.
- Heat the sunflower oil in a pan and fry the chicken slices marinated face down until they turn white on top. Remove from the pan, divide into the soup bowls and serve warm immediately.
Attachment:
- Kecap Tim Ikan, see:
