Spicy rice noodle soup - recipe
Ingredients
- A hen - 500 gr
- Pork (fillet) - 200 gr
- Leek - 1 pcs
- Carrot - 1 pcs
- Ginger (root) - 1 cm
- Green onion - 1 pcs
- Chinese cabbage (leaves) (baysai) - 4 pcs
- Rice noodles - 100 gr
- Peanut butter - 1 tbs
- Soy sauce - 1 tbs
- Sugar - 1 tsp
- Bay leaf pcs
- Badian
For 1 batch(es) (
)
Spicy rice noodle soup Directions
Multicooker firm: VITEK
VT-4205,VT-4215
Preparation:
Wash the chicken, put it whole in a multicooker bowl, add water and turn on the Cook program for 50 minutes. When the water boils, remove the foam and put a piece of ginger and a white part of one onion into the bowl. Strain the finished broth into a separate bowl, remove the chicken meat from the bones and chop finely, discard the ginger and onion. Wash the pork, cut into thin cubes, dry. Pour peanut butter into the multicooker bowl, add pork and turn on the Browning program for 20 minutes. When the pork has juiced, add the chopped carrots to the bowl and continue to fry, stirring occasionally. When the liquid has evaporated, add the leeks, cut into thin strips and continue frying for 2 minutes. Then add soy sauce, sugar, green onions, star anise and continue frying until the end of the program. Pour chicken broth into the bowl, add chicken and Cook program for 40 minutes. When the soup boils, add the coarsely chopped Chinese cabbage. Add salt and rice noodles 10 minutes before the end of cooking.
Notes:
Serve in bowls with chopsticks and a spoon. The components of the soup are picked up with chopsticks, and the broth is drunk over the edge of the bowl or scooped out with a spoon.