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cooking time: 2
1/2
hours
Ingredients
Method
1. Clean the chicken and, together with
the rice, place in a saucepan,
cover with water and cook
for 2 1/2
hours.
2. Heat some oil in a saucepan, put in noodles, cook for 2 seconds and
remove from heat.
3. Remove chicken, bone it and cut meat into fine slices.
4. Slice ginger and parsnips. Add chicken, ginger and parsnips to the
chowder and cook for 3 minutes.
5. Decant the chowder into small individual bowls, sprinkle into each a
few drops of sesame oil
and soy sauce, a little salt and
pepper, and a few drops of the oil in which the noodles were cooked.
6. Stir, garnish each bowl with spring onions, rice noodles and a small
dollop of egg.
Variations
Duck chowder
Clean the duck and proceed as described in the recipe for Chicken
chowder.
Pork chowder
Proceed as described in the recipe for Chicken chowder, substituting
450 grams lean pork and 1.4 kg pork bones for chicken.
Beef chowder
Proceed as described in the recipe for Chicken chowder, substituting
450 grams minced beef and 1.4 kg beef bones for chicken.
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