Ingredients
- Hakubaku organic udon noodles
- 4 chicken marylands.
- Peanut oil table spoon
- Garlic 4 cloves
- Ginger 1"
- Celery 3 sticks
- Carrots 2 chopped
- Corn cut off Cobb x2
- Continetal parsley (lots) chopped hand full
- 1 green chilli
- 1 long neck beer (750ml)
- Chicken stock to top up as neccsary
- 1 white onion diced medium
- Spring onion
- Bok choy
- Broccoli
- Bunch or coriander
- 1/4 cup rice wine.
- 1 teaspoon sesame oil
Method
- Step1: Get a large pot suitable for frying, put in peanut oil and fry chicken marylands till they brown on each side, then remove and put to the side,
- Step 2: add a bit more oil, and Sautee the onions, then add celery, then carrots. Once sautéed, create a well in the centre so you can see the pan, add a splash of oil, then fry the garlic and ginger till ready in the centre Then add the sesame oil there. Then stir it together, turn the heat up so the pan gets hot, and deglaze it with 1/4 cup rice wine. Make sure to get all the fond off the surface. Turn down the heat
- Step 3: strip the corn from the cob and add it, then add the Maryland chicken back in, now pour the long neck beer in, and a mouthful for the chef, or perhaps buy 2 long necks so the soup dosnt have to share with you.Finely chop the green Chilli and add it. Now top up with chicken stock till you think it's a reasonable level.
- Step4: increase heat till it's just about to boil, then reduce heat and let it cook on low for 30minutes.
- Step 5, spoon off any scum from the top off the soup, then check the Maryland chicken to see if it's cooked. It should be kind of falling apart.Remove the Maryland from the soup and on a seperate plate seperate all the meat leaving all the bone, tendons etc.. if you browned it with skin on the chicken, you can add the skin back into the soup with the meat. Chop up the parsley and corriander and add it to the soup and stir.Save some coriander to the side for later.
- Step 6, separately heat a small pot with water till boiling. Add salt to the boiling water. Blanch the bok choy and broccoli to your liking, usually broccoli longer.In another pot boil water with salt and add the upon noodles and cook till edible.
- Step 7. Remove the noodles with a pair of tongs and place into a noodle bowl, then place the broccoli and bok choy on the noodles. Them serve the soup over the top as you see fit. Add some addtional corriander on top and serve. Season to taste.
- Notes: season chicken prior to frying if you like. Add whatever ingredients you like, quanitys are all discernable.If you don't have enough beer or chicken stock, top up with water.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
