Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Prep Time: 20mins
Cook Time: 50minutes
- 4 chicken legs, skin on and bone in
- 2-inch of fresh ginger, approx 40g, cut into thick slices
- 3 litres of water
- 1 tsp Lee Kum Kee Premium Mushroom Seasoning Powder
- 4 scallions, cut into 1-inch pieces
- 20g dried goji berries (optional)
- 1 tbsp salt
- 200g dried egg noodles
- 100g Green baby bok choy
- 50g fresh shiitake mushrooms, lightly rinsed & cut in half
- pinch white pepper
- Lee Kum Kee Pure Sesame Oil
To garnish:
- 1 fresh red chilli, thinly sliced
- small bunch of fresh coriander, thinly sliced
Method
- In a medium-sized pot, add 1 tbsp of oil. When hot, add the chicken legs and pan fry on both sides for 3-4minutes until slightly browned. Pour out the chicken fat, leaving approximately 1 tbsp of fat in the pot.
- Add in your ginger and scallion. Stir fry for 1minute to release the aromas. Add the water and gently simmer for 60minutes. 10minutes before the end of cooking, add in your goji berries.
- While the stock is simmering, cook your noodles according to the packet instructions and set aside.
- Prepare your bok choy by cutting the brown ends off and slicing them in half.
- Slice your shiitake mushrooms and set aside.
- When the chicken stock is ready, take out the chicken and shred it.
- Add salt, mushroom powder, bok choy and mushrooms into the stock and further cook for 2-3minutes.
- To assemble, divide your noodles into 4 bowls, season with a sprinkle of white pepper and a small drizzle of sesame oil.
- Divide the shredded chicken and pour over the soup stock with pak choi and mushrooms. Garnish with some chopped red chilli and fresh coriander. Ready to serve.
