Last Sunday, one of the first things I read was this Nigel Slater recipe in the Observer and found myself obsessing over what it would taste like for much of the day. So, once I finished work, I made a beeline to John Lewis food hall and once I got home, this is what I cooked.
1 tbs of vegetable oil
4 organic chicken thighs
150g Oyster mushrooms
3-4 spring onions
1 litre of chicken stock
Thin or medium dried egg noodles (1 nest per person )
pak choi, roughly chopped
salt and pepper to taste
Serves 1 – 2.
- In a deep saucepan, lightly brown the chicken thighs in the vegetable oil.
- Add the oyster mushrooms and let them brown a little, then add the roughly chopped spring onion.
- Pour in the chicken stock and bring to the boil. Turn down the heat and leave the soup to simmer for 25 minutes.
- Lift out the chicken pieces, remove the flesh from the bones and set to one side.
- Add the noodles to the broth and cook for 2 minutes, then add a couple of handfuls of the pak choi. Continue to cook for a minute or two before re-adding the cooked chicken, leave for a few more minutes to heat through then check the seasoning.
- Serve in deep bowls with a splash of sesame oil and side dish of steamed tender stem broccoli.
NOTES AND OTHER STUFF
The soup is delicious, fragrant and have a surprising depth of flavour considering the quick cooking time. I’ve actually made the soup several times over the course of the week and know it will be on my meal rotation for quite some time.
I’ve made this soup with homemade chicken stock, stock made with Telma kosher chicken stock cubes and Waitrose chicken stock. All were good.
I keep meaning to add a little finely chopped red chilli. I’d really like to make a vegetarian variation with tofu in lieu of the chicken. Additionally, I’d also really like to try this with a white fish, maybe some sole or bream.
Although I’ve taken this soup to work for lunch a few times, it’s far better eaten as soon as it’s made, just as Nigel advises.
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