Chinese chicken noodles soup
Chicken broth noodles are one of the best known and appreciated dishes of Chinese cuisine. It can be found practically everywhere in China and are also consumed on the street, as street food. It is a very simple dish to prepare and very comfortable. The recipe is calibrated for one serving. INGREDIENTS 1 serving of Chinese wheat noodles 50 gr chunks of chicken breast chicken bones (I used the piece of the chicken trunk) 2 slices of ginger 1 whole garlic clove 1 teaspoon sugar 1 tablespoon of fish sauce (dose according to personal taste, if you put a little then salt or with soy sauce) 1 finely chopped spring onion (only the green part) chili oil PREPARATION - Put the chicken pieces and bones, ginger, garlic, sugar and fish sauce in a saucepan. Pour a liter of water and bring to a boil. Reduce the heat and simmer for about 40 minutes. Froth from time to time (the broth at the end must be rather clear). - After the cooking time, turn off the flame and let stand 10 minutes. Then remove the chicken bones, garlic and ginger. If the broth is too "dirty", filter it with a strainer keeping aside the pieces of cooked chicken. - Cook the noodles in boiling water following the cooking instructions of the package. Drain and put the noodles under cold water to stop cooking. Drain well and pour the noodles into the broth with the pieces of chicken brought to a boil. Mix a couple of minutes and pour into the bowl. - Garnish the soup with spring onion and chili oil to taste. If the broth is not very savory, add soy sauce to taste. Serve hot.