| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
|
3 lb. chicken |
| 3 |
|
Peeled and chopped carrots |
| 1 |
lg |
Leek – cut lengthwise |
| 2 |
|
Peeled and chopped parsnips |
| 2 |
|
Chopped celery stalks |
| 1 |
sm |
Hand fresh dill sprigs |
| 1/2 |
bn |
Italian parsley |
| 2 |
ts |
Salt |
| 20 |
|
Black peppercorns |
| 2 |
c |
Cooked fine egg noodles |
| 2 |
ts |
Fresh ginger |
| 3 |
ts |
Thinly sliced scallions |
| 1 |
ts |
Soy sauce |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
GINGER SCALLION SAUCE
Directions: In a large soup pot, combine the chicken, carrots, leek,
parsnips, celery, dill, parsley, salt, and peppercorns. Cover the
ingredients with water and bring to a boil over high heat. Add the
cooked egg noodles and reduce heat to a simmer. Cook gently for 1 1/2
hours. Remove the dill and parsley from the soup and remove the
chicken. Skim the fat off of the top. Shred the chicken off of the
bones and return to pot. Ladle the soup into bowls and serve topped
with a spoonful of ginger-scallion sauce. To make the sauce, combine
the ginger, scallions and soy sauce. Set aside. In a small pot, heat
the oil over high heat, almost smoking. Pour the oil over the
scallion mixture and allow to sizzle. Let stand for 10 minutes before
serving.
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