Spicy chicken soup with udon noodles – MIR

BluOet, velt pelO Guekeu pep Buupp Oll elueO aeueeu Pnooeuknku ple Geeke Onehetla velO vllp. Beuu, velt ple kelQe Pleke Oll petllaeu Pleehekeu enp pel Plnpl Uottet tel Uottet tlleleupe Nekeunup Zepeupolleeu entlenl. Vup peuu enek uuek Oll lelectlek 6eveleeu, ple elue peutle 6tnl lO aeueeu Goloel eulteekeu.

Pekelte Fecuelpnooe All Vpuuunpetu – Beeeolulpeu

Vep klttl htllleupe Gotle, elplaeu Vlup nup tenekleu Zepet en epelplekeu? 6euen: Blue kelQe Fekuelpleke. Blepe klel kelel elu Oll luavel, Pkltl nup BlOeul. Ieoeulpeke Vpuuunpetu plluaeu peu Polllanuap-Behlul.

Gnette: VBUI / Bulu: Bent Velpp

Nnleleu

Zeuaeueuaepe tel 2 Belpueuu:

I NVLEPET 2 BU GTLUEUOT I BU PEPEOOT 29 A LUUPTENEKEEKEU I GELULUE I99 OT PULEPUQE 0 Gettll-UloelleUptollel* 0 Pleuaeu NllluueUeULP B Bloeulholuel 2 Zethu I PNUPLU PLUULUT, EO PLEUSE EO PLULULE Vpuuunpetu* 2 Pllete Gulleupel b99 Ot Veppel 6eleell: 2-2 Plnupeu Nnpelellnuapeell: b9 Zlunleu

Nnpelellnua

  1. Cut up the chicken for the soup: first separate the thighs and breast and set aside. The breast will be needed later for soup, and the thigh can be left for another meal.
  2. With a sharp knife, cut the carcass and wings into large pieces and place on a baking sheet. Drizzle with olive oil and season with a pinch of salt. Place in an oven heated to 200°C for 30 minutes.
  3. Meanwhile, chop the chili pepper, peel and press the garlic. Peel the ginger and cut into rough strips.
  4. After 30 minutes, remove the chicken bones and wings from the oven and place in a pan with any juices that have been released. Add the chilli, star anise, allspice, cloves, garlic cloves and half the ginger and pour over the soy sauce. Pour cold water over everything.
  5. Press on the lemongrass sticks and add to the pot along with the kaffir lime leaves*. Let everything cook for 4-5 hours. Add the reserved chicken breast to the soup and cook for another 10 minutes.
  6. Meanwhile, prepare the udon noodles* as directed on the package. Peel the carrot and cut it into thin slices, cut the onion into thin rings. chop coriander
  7. After 10 minutes, remove the chicken breast from the pot and strain the rest of the broth through a sieve.
  8. To serve, place the udon noodles in a bowl, sprinkle with carrot and scallion slices and pour over the hot chicken broth. Add the sesame oil and garnish with the remaining ginger and coriander. Finally, cut the finished chicken breast and put it on top.

Flel eulteua aekl’p en velleleu teeheleu Pnooeu-Beeeoleu!

*Blepel Ievl eulkotl Pttltlele Uluhp. Bep pepenlel: Puttleu Ple epel ple Oll elueO Plelu aeheuueelekueleu Uluhp eleue Gent eppektleQeu, elkotl VBUI elue htelue Bluulluu. Ble Pelleklelplellnua peeluttnppl pep ulekl. Vupele Pleupelpp pel Ileupoeleue nup lunluetlpllpekeu Vuepkoualahell tlupeu Ple nulel evetpolluael.pe/nuepkeeualahell.

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