INGREDIENTS:
SOUP
- 3 chicken breasts
- 3 quarts chicken stock
- 1 teaspoon ground ginger
- 1 (16oz.) package of dried rice noodles
- 2-3 cups chopped cilantro
- 2 cups chopped green onions
GARNISH
- 1/4 cup chopped cilantro
- 4 - 5 shallots; finely chopped
- 1/2 - 1 teaspoon vegetable oil
- 1 lime; sliced
- 1/4 cup chopped green onions
- plum sauce
- Start by grilling your chicken until the internal temperature reaches 165° F.
- Shred the chicken and cover with foil to keep warm, then set aside.
- While chicken is grilling, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.
- In a third pot, cook your rice noodles according to the package directions.
- In a small frying pan, heat the vegetable oil until hot.
- Add the shallots to the hot pan and cook until brown and crispy.
- While all the pots & pans are cooking - prep the garnishes while keeping watch. Arrange the 1/4 cup chopped cilantro, fried shallots, lime slices, 1/4 cup green onions, and plum sauce into small bowls onto a platter.
- Once everything is cooked, start layering in separate bowls. Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.
- Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl.
- Serve each bowl with the assortment of garnishes.
Source: Mama Miss
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