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Recipe: Asia Chicken Stock
When it's cold, raining or snowing outside, it's the perfect time for a warming soup. In addition to the classic beef soups, vegetable soups or cream soups, we have a recipe for Asia Chicken Stock – also called Asian chicken soup. It not only warms from the inside: it also tastes wonderfully spicy. And is the basis for many Asian dishes with ramen, udon noodles and dumplings. And all spices for the Asia Chicken Stock can of course be found in our STAY SPICED ! Spice Shop.
ingredients
preparation
Deliver chicken meat in cold water and bring to a boil, skim off the foam. Add leeks, carrots and mushrooms and bring to a boil again. Then add the spices and cook covered over a low flame for 1 h.
Strain soup (preferably through a cloth)
Allow the meat and vegetables to cool, detach from the bones and use as an insert.
Insert
Pak choi, mung bean sprouts, emperor pods, chili without seeds, ramen or udon noodles.
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