Ingredients
1 clove Garlic
1 Spring Onion
1 knob of fresh Ginger – peeled
1 Chillie – can be omitted
250g Chicken tenderloin or breast thinly sliced
30ml Olive oil
300g Fresh Button mushrooms or Shitake mushrooms
1.25 litres Chicken stock
1 bunch Choy sum chopped
250g Fresh thin cooked egg or rice noodles
150g Enoki mushrooms trimmed
10ml Olive oil
Salt & Pepper to taste
Small amount of Coriander & Bean shoots for garnish
METHOD |
TIME |
HEAT |
SPEED |
RESULT |
| * Add garlic, spring onion, ginger & chillie |
20 seconds |
6 |
Chop |
|
| Scrape down sides of bowl, add 20 ml olive oil |
2 minutes |
100 |
1 |
Saute |
| Insert butterfly, add 10ml Olive oil, button & shitake mushrooms |
4 minutes |
100 |
1 |
Cook until tender |
| Pour in all of the stock and choy sum stalks, reserving leaves for later |
12 minutes |
100 |
1 |
Bring to the boil |
| Reduce heat |
5 minutes |
70 |
1 |
Simmer |
| Add choy sum leaves, chicken & enoki mushrooms |
2 minutes |
70 |
1 |
Cook until leaves have wilted |
Divide noodles into bowls and ladle soup over the top. Garnish with coriander & bean shoots.
Serve immediately.
* TM21: Drop onto rotating blades.
**TM31: Reverse Speed stir.
Kazza's Corner 