Otherwise known as Chinese Chicken Noodle Soup. A standard item in many Chinese restaurants, Long Soup is a useful way of using up the chicken stock that accumulates in a commercial kitchen. It is very quick to prepare, and lends itself well to a winter luncheon as well as a main course.
Ingredients.
1 cup very thinly sliced cabbage.
1 capsicum finely sliced.
1 spring onion, finely sliced.
2 tsp freshly grated ginger.
1 chicken breast fillet, cooked and shredded.
1l chicken stock.
Salt and freshly ground pepper to taste.
1 tblsp dark soy sauce.
2 egg noodle nests.
Method.
Distribute the sliced cabbage evenly between 2 large soup bowls. Scatter the capsicum and spring onion over it, and top with a teaspoon each of the grated ginger. Add the shredded meat and set aside. Bring the stock to the boil in a saucepan and the salt, pepper and soy sauce. Place the noodle nests in the boiling stock and cook for the time indicated on the packaging – usually 4-5 minutes. Place a cooked noodle nest in each bowl and add the stock equally. Serve at once.
Serve with: Chunks of crusty fresh bread.
Serves: 2.
