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  Added: Jun 16, 2006  •  Visited (4382)  •  Print version Print this recipe (71)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken Noodle Soup
(Mien Ga)
What You Need:
  • 2 ounces cellophane noodles (see Glossary)
  • 4 dried Chinese mushrooms, about 1 to 1½ inches in diameter
  • 6 cups chicken stock, fresh or canned lone-pound chicken breast
  • 1 tablespoon vegetable oil
  • 1 small onion, peeled, cut in half lengthwise, then sliced lengthwise into ¼-inch-wides livers
  • 1 tablespoon fish's gravy (see Glossary)
  • ¼ teaspoon white pepper
  • ¼ cup finely chopped scallions, including the green tops
  • 6 fresh coriander leaves

  • How To Cook:
    1. In a deep bowl combine the cellophane noodles with 2 cups of cold water. Cover the mushrooms with 2 cups of warm water in a separate bowl. Let them soak for 30 minutes; drain and discard the water. With a cleaver or sharp knife, cut the noodles into 2-inch lengths. Cut away and discard the tough stems of the mushrooms and slice the caps crosswise into ¼-inch-wide strips.

    2. Combine the chicken stock and chicken breast in a 4- to 5-quart casserole and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Reduce the heat to low, cover partially and simmer for 5 to 8 minutes, or until the chicken is almost tender but still somewhat resistant to the touch.

    3. Transfer the chicken breast to a plate and set the stock aside. Remove the skin of the chicken with a small knife or your fingers. Cut or pull the chicken meat away from the bones. Discard the skin and bones and cut the meat into strips about ¼ inch wide and 1 to 1½ inches long.

    4. In a heavy 6- to 8-inch skillet, heat the oil over moderate heat until it is very hot but not smoking. Drop in the onion slivers and, stirring frequently, cook for 1 or 2 minutes. Do not let them brown. Add the chicken and mushrooms and stir for a minute or so longer.

    5. Transfer the entire contents of the skillet to the casserole and bring the soup to a boil over high heat. Stir in the fish's gravy and white pepper, and then add the noodles. Reduce the heat to low and simmer uncovered for 5 minutes, or until the noodles are tender. Taste for seasoning.

    6. Serve at once from a heated tureen or in individual soup plates. Just before serving, sprinkle the soup with the scallions and coriander leaves.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Vietnam
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Pasta » Noodle
    Dish » Soup


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