Recipe

Asian Chicken Macaroni Soup Recipe

	Bettiecooks / All my dishes 2 years, 1 month ago A good and different kind of soup from Compostheap at Live Journal. Prep:60m Cook:90m Servings:6	Bettiecooks
	asian chicken pasta soup

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Ingredients

1 whole chicken, remove skin and fat and chop into small pieces

8 - 10 dried shitake mushrooms, soak in water till soften, wash and slice thinly , or

1/2 can of button mushrooms, drain and slice (but the taste differs)

2-3 cloves garlic, crushed

1 one-inch piece ginger, grated

soy sauce

oyster sauce

dash of sesame oil

salt and pepper

dash of white wine

1 package elbow macaroni, cook as package instructed, drain well, and set aside

cabbage (optional but I use it)

garnish

Directions

Prepare the chicken. Marinate the chicken pieces with grated ginger, salt, pepper, dash of sesame oil, soy sauce and oyster sauce for at least an hour.

Soak dried shitake mushrooms in water till softened. Wash and slice thinly. Marinate the mushrooms with pepper, pinch of sugar, oyster sauce, soy sauce, sesame oil and white wine for at least an hour.

Place marinated chicken, mushrooms, garlic in a deep pot. Add about 1litre water (actually, I usually just add water until 3/4 of the pot).

Bring to a boil, lower heat and simmer for at least 1 hour. (I usually stick it into the microwave and place it on timer..1 to 11/2 hr, checking occasionally to make sure it does not boil dry....add more water if desired)

Season the soup to taste with salt, pepper and soy sauce.

When ready, spoon macaroni into bowls and pour the soup over the macaroni.. Garnish with cut chilli, sprig of coriander leaves and chopped spring onions.

Note: you can add leafy vegetables like mustard veg (Kai Lan) or even cabbage into the soup towards the last 1/4 hr to make it a complete meal in itself.

http://community.livejournal.com/cooking/74884.html

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