Rotisserie Chicken Magic: Asian-Style Chicken Noodle Soup

Chicken noodle soup is one of those dishes that everybody loves. This sold chronicle takes Simran behind to her childhood flourishing adult in Singapore. She remembers rushing to a propagandize canteen during recess to get in line for a play of this comforting, tasty soup. It cost subsequent to nothing, though it always fortified her and sent her behind to category prepared to face some-more educational instruction.

We’ve simplified a cooking routine in this recipe by regulating a supermarket rotisserie duck (or any leftover duck we might have). The tasty Southeast Asian flavors come from uninformed ginger, star anise, sesame oil and bok choy (or another Asian shaggy green, if we prefer). Simran grew adult with macaroni in her duck soup, though feel giveaway to change a form of pasta.

It’s a condiments and toppings that make a dish. We customarily finish adult pier on scallions, uninformed cilantro, homemade croutons (which are, after all, simply boiled bread cubes), crispy shallots, tons of immature chiles and sambal, a Southeast Asian chile-based salsa accessible in well-stocked markets, such as Whole Foods. Packed in a thermos, this riff on a chicken-noodle thesis creates a gratifying lunch, either you’re picnicking outdoor on a frail tumble day or eating during your desk.

Asian-Style Chicken Noodle Soup

Serves 4

Ingredients:

8 cups duck stock

1 thick cut of ginger

1 or 2 star anise pods

1 crater carrots, diced into ¼-inch cubes

4 heads baby bok choy, stems diced, leaves left whole

2 cups shredded rotisserie chicken

2 to 3 cups baked bend macaroni or other pasta

Several drops toasted sesame oil

Salt and pepper, to taste

Garnishes: Fried bread croutons, crispy shallots, cilantro sprigs, soy sauce, sliced immature chiles, sambal, sliced scallions

Directions:

  1. In a vast saucepan, mix a duck stock, ginger, star anise, carrots and bok choy stems. Bring a batch to a boil, afterwards revoke a feverishness to middle and cook for about 5 minutes, until a carrots and bok choy stems are tender. Discard a ginger and star anise.
  2. Drop a whole baby bok choy leaves into a prohibited batch and blanch them for about 1 minute, until they shrivel and turn a shade darker in color. Remove a pale leaves from a batch and set them aside on a plate.
  3. Combine a shredded duck and baked pasta, reheating them, if necessary. Season with a few drops of toasted sesame oil, afterwards order a duck and pasta among 4 bowls. Add a prohibited stock, dividing a simmered carrots and diced bok choy stems among a bowls as well. Garnish with a pale bok choy leaves and additional condiments of your choice.

San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with a tellurian twist.

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