I haven’t blogged for sometime.
My last trip home spoiled me a bit I guess 😉
Spent a month exploring parts of India I never saw before .. or I didn’t remember much about.
The highlight .. apart from family & friends … FOOD! 😀
That’s why I haven’t cooked something new since my last blog.
Recently my Taiwanese friend Instagramed something that caught my eye.
She introduced me to “Sichuan noodle soup” … the highlight for me is the lovely combination of bright red broth and pale white noodles 🙂
Hence this experiment …
Sichuan chicken noodle soup
Ingredients:
- 3 tablespoons of sunflower oil (or regular cooking oil)
- 2 bay leaves
- 1 spoon of green schezwan pepper
- 1 clove
- 1 star anise
- 1 spoon of kashmiri chilly or deggi chilly
- It adds to the red color but isn’t hot 😉
- 1 spoon of red chilly paste
- Ideally you need Sichuan chilly paste .. I couldn’t find it in Munich . I used a Korean red chilly paste which also adds to the color. Hotness is optional. Still makes a good Sichuan chicken noodle soup.
- 1 spoon of sesame oil
- 1 spoon of light soya sauce
- 1 spoon of chilly oil
- I guess by this point you might realize .. it’s a very sweet dish 😀
- 1 cm of cinnamon sticks
- 2 spoons of chicken broth powder
- 1 medium onion
- 4-5 garlic pieces
- 1/2 inch of ginger
- 3 small tomatoes
- 1 boiled egg
- 3-4 chicken leg pieces
- 200 gm of rice noodles
- 3 cups of water
- Salt as per taste
Process:
- Heat some oil (preferably in a pressure cooker)
- Add chopped ginger into the oil
- After a few seconds add the chopped onion and garlic
- Saute for 2 min
- Add all the mentioned spices minus the sauces
- Add chopped tomatoes and chicken broth powder
- Add the chicken
- Add the mentioned sauces
- Add water and salt
- Cover the pressure cooker and boil for about 30-40 min on a medium flame
Serving:
- Place the boiled noodles on one corner of the bowl
- Place the chicken next to it on one side
- Gently pour some distilled broth onto the combination
- Gently place a half cut boiled egg
Voila!
