Chicken Rice Noodle Soup
Time flies – we are almost in the middle of December! In about 2 weeks time, it’s Christmas. I have already got all the presents nicely wrapped and can’t wait to go to France next week!
Last week, I received a very exciting news that I have won the Gourmand World Cookbook Award in the “Best Blogger” category at country level (UK) with my cookbook Lemongrass & Ginger – Vibrant Asian Recipes.
I will now compete against the winners from other countries in the same category for The Best in the World, which I am very much looking forward to! The winner will be announce on 23rd February 2013 at the annual award event, which will be taking place in Paris during Paris Cookbook Fair at Le Carrousel du Louvre, under the Pyramid of the Louvre Museum.
Apart from the exciting news, I have been pretty busy recently since December is always a crazy month – to shop for Christmas presents and catching up with friends. Thus, I haven’t spent a lot of time in the kitchen. But, when I do, I tend to make some simple but comfort food that I always tend to favour during winter.
Soupy dish is always the winner. As I was craving for Malaysian Chinese food, I decided to make Kai See Hor Fun – Chicken Rice Noodle Soup. It is one of the must eat dish in Ipoh, Malaysia. It is basically flat rice noodle in a chicken broth, topped with shredded chicken, juicy prawns and bean sprouts. I had made a simple chicken stock. And I didn’t add prawns. Of course, by adding prawns it would make this dish even more flavoursome!
Simple food like this brings all those familiar tastes of my childhood memory. What’s even better when it is a bowl of hot noodle soup that warms me up instantly on a chilly night. And what I usually like to do is to add a bit of soya sauce and chilli with a squeeze of lime – it makes this simple soup noodle even a more vibrant food to eat! This recipe has also been featured on Malaysia Kitchen. Give it a try!
Chicken Rice Noodle Soup
Yield: 4 persons
2 litres water
500g chicken legs, skin and fat removed
1 spring onion
1 onion, peeled and keep whole
2cm piece ginger, peeled
1 tbsp Chinese rice wine
2 tbsp light soya sauce
salt and ground white pepper
300g rice sticks
100g bean sprouts
a big handful of coriander leaves
2 spring onions, cut into matchsticks
1 red chilli, sliced
1. Put the chicken, spring onion, onion, ginger and Chinese rice wine in a large saucepan over medium heat. Add the water and slowly bring to the boil. Reduce the heat to low, cover and simmer for 1 hour.
2. Remove the chicken and rest for 15 minutes or until cool enough to handle. Cut the meat away from the bones and return the bones to the stock and continue to simmer for a further 30 – 45 minutes. Shred or slice the meat, removing the skin and any small bones, set aside.
3. Remove the saucepan from the heat and discard all the solid ingredients. Cool the stock and strain over another clean big saucepan lined with muslin. Add the light soya sauce and season with salt and ground white pepper. Set aside and keep warm.
4. Fill a large saucepan with plenty of water and bring to the boil, add the rice sticks and cook for 2-3 minutes until al dente. Divide equal portion into individual bowls. Using the same saucepan of water, blanch the bean sprouts for about 20 seconds and drain. Divide into the bowls of noodles. Add the shredded chicken.
5. Meanwhile, bring the chicken stock to a vigorous boil. Ladle the stock into the bowls, topped with coriander leaves, spring onions and red chilli. Serve immediately.