Long Soup.

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.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: