Chicken, Lily Bud, Chestnut & Shiitake Noodle Soup

Name: Chicken, Lily Bud, Chestnut & Shiitake Noodle Soup
Cuisine: China
Ingredients: 2 tablespoons oyster sauce; 1 teaspoon sea salt; 1 litre (35 fl oz/4 cups) fresh chicken stock; 2 tablespoons shaoxing; 1 spring onion (scallion), finely sliced; 1 small handful of coriander (cilantro) leaves; 200 g (7 oz) fresh egg noodles, blanched; 10 dried lily buds, soaked in warm water for 30 minutes; 10 dried chestnuts, soaked in warm water for 30 minutes; 4 chicken drumsticks; 6 dried shiitake mushrooms, soaked in warm water for 30 minutes and stalks removed; 4 tomatoes, peeled and quartered lengthways

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

These double-boiled soups are wonderful — they’re no work at all and they highlight the natural taste of the ingredients. It’s important to blanch the chicken legs first or you’ll end up with bits floating in your broth.

Ingredients

4 chicken drumsticks
10 dried lily buds, soaked in warm water for 30 minutes
10 dried chestnuts, so

Asia
China
Main course
Soup

Method

Blanch the chicken drumsticks in boiling water, then rinse them to remove any impurities.

Put the drumsticks, tomatoes, lily buds, chestnuts, shiitake mushrooms, chicken stock, shaoxing, oyster sauce and sea salt into a large heatproof bowl. Cover the bowl tightly with foil and put in a bamboo steamer over a pot or wok of rapidly boiling water. Cover and steam for 50 mi