I believe that everyone loves noodle and have their favorite one. This chicken noodle is love by Keng Tung Shan people. Usually it will be cooking at home on the weekend and we enjoy as a breakfast or lunch . It goes well with fried pork skins and some pickles. The taste is very simple yet very tasty. Normally the taste is adjusted to the own taste by putting chili, lime, coriander and fish sauce.I prefer my noodle without chili but put extra white pepper.
Ingredients (2~3 servings)
2 chicken thighs (or use whole chicken if no extra bone )
1 chicken whole bone
2cm fresh ginger
5 coriander roots ( substitute coriander stalks)
3 star anise
1 cinnamon
1 tsp whole black pepper
1/2 char-grill onion
1 tbsp salt (adjust to taste)
1 pack (300g ) of rice noodle
2 liter water
Garnishes
1tbs garlic oil
5 stalks coriander (use the root for the soup)
3 spring onions
2 wedges lemon or lime
Fish sauce
Chili powder
White or black pepper
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| 1. Preparation; wash the chicken well and set aside, char-grill onion, star anise, cinnamon, ginger and coriander root. (Substitute pan grill) |
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| 2. Bring water to boil, add chicken, and herbs. Simmer it in a low heat for at least 1 hour, skim the foam out as necessary. Take out the meat, keep it cool enough to handle and shred it to small piece. |
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| 3. Soak dry noodle in a lukewarm water for 15 minutes, bring water to boil and boil for 3 minutes. |
5. Serve immediately.
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| Garlic oil - Smash garlic and chop well, fry it in a medium heat until becoming yellow. Turn off heat immediately, keep stirring for a while, and set aside. |
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| Garnishes |
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