You may remember that we had some visitors from Singapore last year and we published one of their recipes. Well they were with us a couple of weeks ago and here’s another favourite which some of them actually eat for breakfast.
I know it’s summer but this makes a great meal for an early supper. The best way is to eat it with chopsticks and a ceramic Chinese spoon. This makes my neighbours laugh – eating soup with chopsticks!!
I haven’t specified quantities as you just have to judge how much each person will eat.
You will need:
- 2 tbsp of your preferred cooking oil
- Garlic – finely chopped or crushed (the amount depends on how much you like garlic – I love it)
- Boned chicken (with the skin removed)
- A leafy vegetable such as spinach or ideally Pak Choi
- Spring onions chopped into small pieces
- Rice noodles – you can use straight to wok noodles but ideally you should buy the dry version from a Chinese supermarket
- 3 tbsp Light Soy Sauce
- A generous pinch of salt
- 1 tbsp sugar
- Pinch of ground white pepper
- Sesame oil
- Fish sauce – use this sparingly as it’s very salty
Noodles – If you are using dry noodles, place them in a shallow dish (big enough so that the noodles are not higher than the rim). Pour over boiling water enough to cover them. Allow to cook for 3 – 4 minutes. They should be soft but not squidgy. Pour into a large sieve and hold under running cold water – this stops the cooking process.
Soup stock – place the bones and skin from the chicken in a large saucepan and fill this with water. Bring to the boil and simmer for as long as you can – I would suggest about ½ hour.
Chicken – Marinate for about ½ hour
Wash and cut the vegetables. If using Pak Choi, cut the stems into ¼ inch pieces and leave the leaves whole – they will become limp when cooked.
Fry the garlic (not too long as it burns easily) in a large Wok
Add the marinated chicken and stir fry until it is sheared all over
Add the Pak Choi stems and stir fry for another 2 minutes
Pour in the soup stock through a sieve – please be very careful folks, a wok full of hot liquid is a potential kitchen disaster!
Lower the heat and leave to simmer for about 10 minutes
Add the Pak Choi leaves and let the whole lot simmer for about another 3 minutes
Distribute the noodles into large bowls and ladle the soup over the top. Sprinkle with the chopped spring onions and serve.
My friends like to add some (very spicy hot) chilli oil – even for breakfast. But be careful with this as its hot and could ruin the taste of the soupy noodles.
As a variation you could leave out the soup and just add the noodles to the stir fry – fried noodles!!
Being thrifty as I am, I would still boil the chicken skin and bones in water to make a stock to put in the freezer for later use.