Serves: 4400g chicken breast fillets
1 teaspoon grated ginger, plus 1 tablespoon
finely chopped ginger
200g egg noodles or udon noodles
1½ cups chicken stock
2 green onions (shallots), finely chopped
½ cup chopped coriander leaves
light soy sauce, roasted sesame oil (see tip), to serve
Place chicken, grated ginger and 3 cups water in a saucepan on medium heat. Bring to a simmer and poach for 6 minutes, until cooked through. Remove chicken, reserving liquid, and cool slightly. Using fingers, shred chicken and set aside. Meanwhile, prepare noodles according to packet directions. Drain and divide between bowls. Add stock to cooking liquid and bring to boil. Top noodles with chicken, chopped ginger, onion and coriander. Ladle over soup, drizzle with a little soy sauce and sesame oil and serve.
Place chicken, grated ginger and 3 cups water in a saucepan on medium heat. Bring to a simmer and poach for 6 minutes, until cooked through. Remove chicken, reserving liquid, and cool slightly. Using fingers, shred chicken and set aside. Meanwhile, prepare noodles according to packet directions. Drain and divide between bowls. Add stock to cooking liquid and bring to boil. Top noodles with chicken, chopped ginger, onion and coriander. Ladle over soup, drizzle with a little soy sauce and sesame oil and serve.
Tip: ready-roasted sesame oil tastes rich and is amber-brown in colour. A little adds a lot of flavour to soups and salads.
Recipe and photo from ninemsn.com
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