Here's a soup so easy and so soothing, you'll find yourself turning to it again and again. Look for fresh Chinese egg noodles in the supermarket produce section.
Serves 2-3
Ingredients
3/4 oz. fresh ginger (a piece about 1 inch long)1 Tbs. vegetable oil
2 boneless skinless chicken thighs (6 to 8 oz)
Kosher salt and freshly ground black pepper
2 medium shallots, thinly sliced (about 1/3 cup)
1 qt. home made or lower-salt chicken broth
4 oz. fresh Chinese egg noodles (I used dry Chinese egg noodles, it only changes the cooking time slightly)
2 cups tender watercress sprigs
1 tsp. ponzu sauce (or a mix of soy sauce and lemon juice, equal parts)
Directions
Peel the ginger and slice it thickly. Lay the slices on a cutting board, cover with plastic wrap, and smash the ginger with a meat mallet or heavy pan.Heat the vegetable oil in a 5- to 6-quart soup pot over medium-high heat. Season the chicken thighs with salt and pepper and brown each side for about 2 minutes. Transfer to a plate (the chicken will not be full cooked). Reduce the heat slightly, add the shallots and ginger, and saute until browned, stirring to break up the ginger about 2 minutes. Add the chicken broth and scrape the bottom of the pan to loosen any browned bits. Return the chicken thighs to the pot and bring the broth to a simmer.
Cook, partially covered, for 3 minutes, skimming off any foam that comes to the surface. Add the noodles (cut into shorter lengths if you like) and simmer for another 3 minutes (more or less if the package instructions differ). Remove the pan from the heat and transfer the chicken to a cutting board. Add the ponzu and watercress to the soup and stir well. Roughly shred/chop the chicken and return it to the pot. Serve right away.
Recipe source: Entry from Fresh & Quick 2010 magazine.
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