John Myers
Contents
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Ingredients
For the broth:
- 600 g Water
- 10 g Chicken broth, Kraft bouillon
- 600 g Chicken thighs
- 1 bunch Soup greens, fresh or frozen
- 2 Kaffir lime leaf
- 1 Stalk Lemongrass, fresh
- 2 Cloves
- 1 tsp Sichuan pepper
- 1 tbsp Soy sauce, light
- 10 g Ginger, fresh or frozen
For the vegetables:
- 2 large Shiitake mushrooms, dried
- 4 medium-sized Cloud ear mushrooms, dried
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 2 small Chillies, green
- 20 g Carrots
- 1 Hot peppers, red, long, mild
- 8 Snow peas
- 20 g Pak Choi, fresh
- 30 g Mongoose seedlings
- 60 g Glass noodles, dried
Also:
- 2 tbsp Sunflower oil
- 2 tbsp Sesame oil, dark
To garnish:
- Mongoose seedlings
- Flowers and leaves
Instructions
- Separate the chicken thighs at the joint between the upper and lower legs and rinse with cold water. Wash and chop the soup greens. Wash, peel and cut the ginger crosswise into thin slices. Thaw frozen goods.
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to white-green parts. Cut the bottom 10 cm into thin slices. Cut two pieces approx. 8 cm long from below. Gently crush the lower half of the pieces with a hammer. The stem should remain intact. Keep the two stems ready for later.
- Bring the water to a boil and dissolve the chicken broth in it. Add all ingredients from chicken thighs to ginger and bring to a simmer. Simmer for 40 minutes with the lid on.
- In the meantime, soak the shiitake mushrooms and cloud ears with some of the simmering broth.
- Wash the small, green chillies, cut them crosswise into thin slices, leave the grains in place and discard the stem. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Heat a medium-sized pan, add the palm oil and let it get hot. First add the onions, then the garlic and chilli and roast until the onions turn light brown. Deglaze with some of the simmering broth and add the mixture to the broth.
- Wash the carrot, cap both ends, peel, cut out strips lengthways (see photo) and cut across into approx. 2 mm thick slices. Divide the strips into thirds. Remove the stems from the red peppers, wash them, cut in half lengthways and remove the grains. Cut the pepper halves crosswise into pieces approx. 1 cm wide. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods diagonally, leave the smaller ones.
- Separate the leaves from the Pok Choi head, cut the white part diagonally into pieces approx. 1 cm wide. Halve the green part lengthways and cut across into strips approx. 2 cm wide. Keep ready separately. Rinse the mung seedlings, shake dry and keep them ready in the colander.
- Squeeze the broth from the mushrooms and soak the glass noodles with it. Possibly add some of the simmering broth. Cut the mushroom hats of the shiitake mushrooms and the cloud ears into pieces the size of a thumbnail. Discard the tough, hard stems. Distribute the sesame oil and mung seedlings on the serving bowls.
- Strain the broth and squeeze out the material to be sieved with the help of a tablespoon, but do not strain. Add a few of the ginger pieces to the broth. Remove the cooled chicken from the bones and keep ready. Discard skin and bones.
- Strain the soaking stock from the glass noodles and add to the stock, season with salt and pepper, bring to the boil, add the 2 lemongrass pieces and the carrot slices. Let simmer for 4 minutes.
- Add the mushrooms, the peppers and the white pak choi pieces. Let simmer for 1 minute. Add the snow peas, chicken and glass noodles. Let simmer for 2 minutes. Then add the green pak choi leaves and simmer for 1 minute. Put the soup in the serving bowls, garnish and serve hot.
