Asian Chicken Soup. This nourishing broth will enliven and nurture on a cold evening.
500g chicken breast, thinly sliced
100g Swiss brown mushrooms, sliced
200g frozen or fresh thinly sliced lotus root
Peanut oil for shallow frying
200g fresh thin egg noodles
¼ small Chinese cabbage, shredded (approx 2 to 3 cups)
1 cup coriander leaves, to garnish
1.5kg chicken wings
2 onions, chopped
1 medium carrot, peeled and chopped
1 bulb garlic, halved widthways
3cm piece ginger
3 star anise
20 white peppercorns
3.5 ltr cold water
Green Chilli Sauce
1 cup coriander leaves
2 medium red chillies, halved, seeds removed, chopped
½ cup light soy sauce
To make stock, place ingredients into a large pot. Bring to the boil. Cover. Reduce heat and simmer gently for 3 hours, skimming the surface of impurities every 30 minutes. Strain.
To make green chilli sauce, place ingredients in a food processor and process to form a sauce.
Return stock to a large saucepan. Bring to the boil. Add chicken and mushrooms. Reduce heat and simmer until just cooked.
If using frozen lotus root, thaw on kitchen towel. If fresh, peel root before slicing. Shallow fry in batches for 3 to 4 minutes, or until golden and crisp. Season with sea salt. Drain on kitchen towel.
To assemble, prepare noodles according to packet directions. Divide noodles and cabbage among bowls. Spoon over stock, chicken and mushrooms. Drizzle with dressing. Garnish with coriander. Serve with lotus root.
Smart tips: For a clear stock, do not press liquid from vegetables when straining. For a fuller flavour, roast chicken wings prior to making stock. Alternatively, use store bought stock.