. . . despite the unseasonably mild temperatures, we have been cosy on cloudy days with chicken soup lately, which seems just the thing for these mid-november nights, which are dark all too soon now; and so, here, a take on classic chicken soup . . .
i n g r e d i e n t s :
chicken [we used legs, but any cut is fine]
green onions
garlic
chili peppers [optional]
bok choy
chicken or vegetable stock
bamboo shoots
egg noodles
sesame oil
sea salt & pepper
c o o k i n g i n s t r u c t i o n s
in a large pan, bring 1 – 1 1/2 litre of water and chicken stock to boil
in the meantime, brown the chicken in a skillet, then place in the boiling stock along with some coarsely chopped green onion, bamboo shoots, 1/2 clove chopped garlic, and chopped fresh chili peppers to taste; reduce heat and simmer for 35 – 45 minutes
remove chicken from broth, let cool, then remove skin and separate from bone, set aside
to the broth, add bok choy to soften, about 1 1/2 minute
add egg noodles, 3 minutes or so soften
serve immediately, with a dash of sesame oil, soy sauce, or hot chili sauce if you like things spicy, or just on its own, as the broth is quite delicious
{p.s.} previous table for two articles here
[images : recipe & photography by p for {this is glamorous}, with the exception of the silverware, which is by white loft studio, via style me pretty]