Malay Chicken Soup with Ramen Noodles
SERVES: 4 DIFFICULTY: Easy
When Asian flavours get together, something wonderful happens.
2tsp Light olive oil
1 Brown onion (sliced)
3 stalks Celery (cut into thin strips)
2 medium Carrots (peeled and sliced)
1x2kg Whole chicken
8 cups Water
2stalks Lemongrass (2x4cm pieces cut from bottom 8cm)
1x5cm piece Fresh galangal (or fresh ginger) peeled and sliced
2 large sprigs Cilantro (or coriander) including roots
2tsp Sea salt
1/2tsp White pepper
180g HAKUBAKU Ramen Noodles
2tbsp of each Finely chopped fresh chives & crispy-fried onions
Hakubaku Chilli Soy sauce (for serving)
STEP ONE:RAMEN NOODLES
Cook noodles according to packet instructions.
Drain and refresh under cold running water.
In a large saucepan (large enough to hold the whole chicken), heat olive oil over medium to heat.
Add onions celery and carrots and cook until onions are soft, about 5 minutes.
(stir vegetables while cooking to prevent burning).
Place whole chicken on top of vegetables.
Add the 8 cups of water so as to completely cover chicken.
Add lemongrass, galangal, cilentro, salt and pepper and bring liquid to a steady simmer.
Reduce heat to medium-low and simmer for 1 hour & 30 minutes.
Occasionally skim any oil or scum from surface.
Drain soup reserving the stock and the chicken (discard all other solids).
Allow chichen to cool slightly (about 5 minutes)
Cut into medium-sized pieces.
Place noodles into individual serving bowls.
Ladle reserved stock into each bowl and place chicken on top.
Sprinkle with chives and crispy-fried onions and serve immediately, accompanied by small bowls of Hakubaku chilli soy sauce, one for each diner (to add if desired).