Chicken, sweetcorn and noodle soup

Name: Chicken, sweetcorn and noodle soup
Cuisine: Australian
Ingredients: 500 g fresh Chinese egg noodles; 1 teaspoon Chinese Spice Salt; 120 ml fish sauce; 1 teaspoon white peppercorns, cracked; 6 slices ginger; 6 green onions, chopped; 3 litres water; 1 x 1.8 kg free-range, corn-fed chicken; 3 large green chillies, finely sliced; 2 teaspoons drained Pickled Ginger, shredded; ¼ cup chopped garlic chives; 6 eggs; kernels from 2 corn cobs; 12 Chinese cabbage leaves

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A delicious soup that can easily be considered a meal in a bowl. The base can be made ahead of time, making the last-minute cooking and assembly very simple. Using the best-quality chicken you can will make all the difference to the flavour and outcome of this dish.

Ingredients

1 x 1.8 kg free-range, corn-fed chicken
3 litres water

Oceania
Australia
Summer
Soup

Method

Wash chicken thoroughly to remove any blood. Put chicken into a stockpot and cover with water (you may need to add a little more). Add green onions, ginger and peppercorns and bring to a boil.
Reduce heat to a simmer and cook for 1 hour or until chicken is cooked. Do not boil as meat will toughen. Test thigh with a skewer — if juices run pale pink, chicken is c