Real African Dishes: [MC-AllEthnic-Recipes] Chicken and Sweetcorn Noodle Soup

Friday, October 5, 2012

[MC-AllEthnic-Recipes] Chicken and Sweetcorn Noodle Soup

* Exported from MasterCook *

Chicken and Sweetcorn Noodle Soup

Recipe By :Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia
Serving Size : 6 Preparation Time :0:00
Categories : Fowl/Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large free-range corn-fed chicken
12 cups water
6 green onions -- chopped
6 slices fresh ginger
1 teaspoon white peppercorns -- cracked
1/2 cup fish sauce
1 teaspoon Chinese Spice Salt
1 pound fresh Chinese egg noodles
12 cabbage leaves -- Chinese or Napa
2 fresh corn cobs -- kernels only
6 eggs
4 tablespoons chopped garlic chives
2 teaspoons pickled ginger -- drained and thinly sliced
3 green finger-length chili peppers -- finely sliced

Wash the chicken thoroughly. Place the chicken in a stockpot and cover
with the water (you may need to add a little more). Add the chopped green
onion, ginger, and peppercorns and bring to a boil. Then reduce the heat
to a simmer and cook for 1 hour or until the chicken is cooked. Do not
boil as the meat will toughen. Test the thigh with a skewer - if the
juices run pink, the chicken is cooked. Remove the chicken from the pot
and set aside to cool for 10 minutes.

Strain the cooking liquid through a fine-meshed sieve, discarding the
solids, then return to the rinsed-out pot and add the fish sauce. Taste
and adjust the seasoning if necessary.

Pull the chicken apart while still warm, discarding the skin and bones.
Shred the meat with your fingers and sprinkle with the Chinese Spice Salt.

To serve, bring the broth to a gentle boil. Meanwhile, bring a saucepan of
water to a boil and blanch the noodles for a few minutes, then drain.
Blanch the cabbage leaves for 30 seconds, then drain. Add the corn kernels
to the broth and cook for 2 minutes.

Crack an egg into each serving bowl, then pour in the boiling broth and
stir with a chopstick until the egg forms threads. Divide the chicken and
remaining ingredients between the serving bowls and serve immediately.

Serves 6

Chinese Spice Salt
2 tablespoons sea salt
1 teaspoon Sichuan peppercorns
2 teaspoons Chinese Five Spice powder

Dry roast the sea salt and peppercorns over gentle heat until fragrant and
lightly colored. Cool and grind to a fine powder, then pass thru a
fine-meshed sieve and discard the husks. Mix with the Five Spice Powder
and store in a sealed jar.

Makes 3 tablespoons (9 one-teaspoons servings)

AuthorNote: A delicious soup that can be easily considered a meal in
itself. The base can be made ahead of time, making the last-minute cooking
and assembly very simple. Using the best-quality chicken will make all the
difference to the flavor and outcome of this dish.

Cuisine:
"Asian"
Source:
"Spice: Recipes to Delight the Senses by Christine Manfield, 1999,
2005"
S(Formatted by Chupa Babi):
"Sept 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 945 Calories; 49g Fat (47.3%
calories from fat); 61g Protein; 63g Carbohydrate; 3g Dietary Fiber; 497mg
Cholesterol; 653mg Sodium. Exchanges: 3 Grain(Starch); 7 Lean Meat; 2
Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 2602 0 0 0 0 0 1326 3395 0 2874 0 0 0 3578