Oriental Chicken Soup with Crispy Crescents

Name: Oriental Chicken Soup with Crispy Crescents
Cuisine: Israeli
Ingredients: 12 to 14 circles 9-10 cm (3½-4 in) diameter cut out from very thinly rolled-out puff pastry; 1 tablespoon sunflower oil; 2 cloves garlic, minced; 75 g (3 oz) white closed cup mushrooms, cut in 1 cm (½ in) dice; ½ teaspoon sea salt; 75 g (3 oz) cooked chicken or firm tofu, cut in 1 cm (½ in) dice; 75 g (3 oz) cooked chicken or firm tofu, cut in 1 cm (½ in) dice; 1 small green chilli pepper, finely chopped (optional); 1 cm (½ in) piece of fresh ginger, peeled and finely grated; 3 tablespoons peanut or vegetable oil; 3 tablespoons peanut or vegetable oil; 1.5 litres (2 pints) chicken stock; pinch of chilli powder or crushed red pepper flakes (optional); pinch of chilli powder or crushed red pepper flakes (optional); 2.5 cm (1 in) slice fresh ginger root, peeled and sliced paper-thin (grate if too tough to slice); 2 tablespoons Chinese rice wine (Shaoxing) or medium sherry (as in ingredients); 2 tablespoons Chinese rice wine (Shaoxing) or medium sherry (as in ingredients); 2 tablespoons Chinese rice wine (Shaoxing) or medium sherry (as in ingredients); 2 teaspoons rice wine vinegar (substitute 1 teaspoon white wine vinegar if not available); 2 teaspoons rice wine vinegar (substitute 1 teaspoon white wine vinegar if not available); 10 grinds black pepper; 1 teaspoon sugar; 1 teaspoon soy sauce; 75 g (3 oz) dried rice noodles, egg noodles, or vermicelli; 75 g (3 oz) dried rice noodles, egg noodles, or vermicelli; 75 g (3 oz) dried rice noodles, egg noodles, or vermicelli; 1 small fresh red chilli, sliced as finely as possible (optional); thinly sliced spring onions; ½ teaspoon dark (roasted) sesame oil (optional)

Preparation info

Makes
4-6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A pot of chicken stock becomes fragrant and exotic with the addition of classic Szechuan flavourings—ginger, chilli and roasted sesame oil. The crispy crescents make wonderful appetisers in their own right.

Ingredients

12 to 14 circles 9-10 cm (3½-4 in) diameter cut out from very thinly rolled-out puff pastry

Asia
Israel
Soup
Starter

Method

To make the filling, heat the oil in a medium frying pan over high heat until very hot but not smoking, about 1 minute. Add the spring onions and cook, stirring, for 30 seconds, then add the garlic, followed immediately by the mushrooms, sprinkling with the sea salt. Continue to cook, stirring, over medium heat for 3-4 minutes, until the mushrooms have browned slightly.

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