Something oriental to transform broth
Mitch Tonks makes chicken and noodle broth
I HEADED to the food market in Totnes on Sunday. What a fabulous place.
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I love Totnes for food shopping anyway and the market really adds the vibe in the town, with lots of really good street food, veg and cheese.
I bought two fabulous chickens — one fed us for a few days. Day one was a boiled chicken dish, just water and a few veg simmered for a few hours, moist meat with some boiled salsify and carrots and a good salsa verde.
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Day two is my favourite bit, the broth. I was in Plymouth at the new RockFish restaurant site and paid a visit to the Chinese supermarket near there to turn my thoughts of the broth into something oriental.
Ingredients (serves four)
Two litres good chicken stock; one inch ginger root, finely sliced; one red chilli, finely sliced; four tablespoons light soy sauce; three tablespoons Chinese cooking wine; handful fresh beansprouts; four pak choi; 300g cooked chicken meat; six chestnut mushrooms, finely sliced; 200g fresh fine egg noodles; juice of one lime; handful fresh coriander.
Method:
Simmer the stock gently and add the ginger, soy and Chinese wine, taste and season.
Add the pak choi and chicken then the noodles and simmer for a minute until the noodles are cooked. Add the mushrooms then give it one final season and add a squeeze of lime.
Ladle into bowls then leave your guests to top it off with the beansprouts and chilli.
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