Chicken

Chicken noodle soup

Name: Chicken noodle soup recipe
Yield: 4
Ingredients: 2 small onions, unpeeled; 1 piece of ginger, the size of two fingers, unpeeled; 3 red shallots, unpeeled; 1 tablespoon coriander seeds; 3 cloves; 2 star anise; 1 cinnamon stick; 1 free‐range or walking chicken; 300g daikon, peeled; 2 tablespoons fish sauce; 1 1/2 tablespoons rock sugar; 2 teaspoons sea salt; 1/2 bunch of coriander, leaves picked, stems and roots reserved; 1 onion, finely sliced; 250ml (1 cup) white vinegar; 1 tablespoon caster sugar; 500g fresh flat rice noodles (cooked according to packet instructions); 270g (3 cups) bean sprouts; 1 bunch of Thai basil, leaves picked; 1/2 bunch of coriander, leaves picked; 1 sliced spring onion; 1 sliced long red chilli; 2 limes, halved; Hoisin sauce; Sriracha chilli sauce; Pickled chilli (optional)

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by delicious. team

delicious. team

Apr 28, 2020

"This light and delicious dish is perfect for a rainy Sunday dinner in the middle of winter or as a nourishing breakfast on any day of the week," says Khanh Ong. This is an edited extract from A Gay Guy's Guide to Life, Love, Food by Khanh Ong. Published by Plum, RRP $34.99, photography by Lauren Bamford.

2 small onions, unpeeled
1 piece of ginger, the size of two fingers, unpeeled
3 red shallots, unpeeled
1 tablespoon coriander seeds
3 cloves
2 star anise
1 cinnamon stick
1 free‐range or walking chicken
300g daikon, peeled
2 tablespoons fish sauce
1 1/2 tablespoons rock sugar
2 teaspoons sea salt
1/2 bunch of coriander, leaves picked, stems and roots reserved

Vinegar onions

1 onion, finely sliced
250ml (1 cup) white vinegar
1 tablespoon caster sugar

To serve

500g fresh flat rice noodles (cooked according to packet instructions)
270g (3 cups) bean sprouts
1 bunch of Thai basil, leaves picked
1/2 bunch of coriander, leaves picked
1 sliced spring onion
1 sliced long red chilli
2 limes, halved
Hoisin sauce
Sriracha chilli sauce
Pickled chilli (optional)

Method

1.

Char the onions, ginger and shallots over an open flame until the skins are black. You can do this over burning coals (ideally) or on a gas barbecue or stovetop. Using a small knife, scrape off all the black burnt bits and discard (otherwise this will colour your broth). Place the onions, ginger and shallots in a 10 litre stockpot.
2.

In a small dry frying pan over medium heat, toast the coriander seeds, cloves, star anise and cinnamon for 45–90 seconds until fragrant. Place the spices into a clean muslin cloth, wrap and tie tightly with kitchen string. Now chuck it in the stockpot.
3.

Fill your kettle and bring to the boil. Place the whole chicken into your (clean!) sink and pour the boiling water over the top so it blanches the skin. This will keep the broth nice and clear by washing any impurities off the chicken.
4.

Pop the chicken and daikon into the pot and cover with 5 litres of cold water. Bring to the boil over high heat, then reduce to a simmer and cook for 30 minutes. Use a ladle to skim any impurities that float to the top.
5.

Add the fish sauce, sugar, salt and coriander stems and roots and cook for a further 15–20 minutes until the chicken is cooked through. You can test this by carefully removing the chicken from the pot, then piercing the thigh with a knife – if the juices run clear it’s cooked.
6.

Strain the broth into a clean saucepan and discard the solids.
7.

Allow the chicken to cool then shred the meat and set aside for serving.
8.

Meanwhile, to make the vinegar onions, place all the ingredients in a non-reactive bowl. Cover with 125 ml (1⁄2 cup) of water and leave to pickle for 30 minutes. Drain.
9.

When you’re ready to serve, heat the broth to a simmer over medium–high heat. Divide the noodles among four deep bowls and top with a nice handful of bean sprouts. Lay some shredded chicken in each bowl with a handful of basil and coriander leaves and some sliced spring onion. Ladle just enough broth into each bowl to cover the noodles and some of the chicken. Top with some of the vinegar onions and serve with chilli, lime halves, hoisin, sriracha and pickled chilli (if you like) on the side.