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Oriental Chicken Soup

Serve prawn or shrimp crackers with this slightly spicy, unusual soup.

ingredients

serves 6
2 chicken joints, skinned
1 medium onion, peeled and quartered
2.5 cm (1 in) root ginger, peeled and sliced
1 litre (1 3/4 pt) good chicken or vegetable stock
1 large green pepper, seeded and coarsely chopped
25 g (1 oz) Chinese egg noodles
soy sauce
freshly ground pepper
2 spring onions, sliced, to garnish

method

1. Wipe the chicken joints and place in a large pan.

2. Add the onion and ginger to the pan with the stock.

3. Bring to the boil, then cover and simmer gently for 20 minutes, or until the chicken is very tender.

4. Remove from the heat and allow to cool slightly.

5. Remove the onion from the pan, then lift out and bone the chicken joints.

6. Reserve the meat. Skim any fat from the liquid left in the pan.

7. Add the pepper to the liquid in the pan.

8. Finely chop the reserved chicken, and add to the pan with the noodles and a little soy sauce and ground pepper.

9. Bring back to the boil, then simmer gently for 5 minutes.

10. Taste for seasoning, and add a little more soy sauce if necessary.

11. Spoon into individual bowls and garnish with the sliced spring onions.

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