Small soup vegetable (2 carrots, 1 parsley, piece of celery, small leek)
2 cloves of garlic
1 star anise
Small piece of cinnamon bark
5 cm piece of ginger
1 chili pepper
100 g soybean or rice noodles
4 Shiitake mushrooms
3 tablespoons of Mun mushrooms, cut into strips
50 g bean sprouts
50 g zucchini
1 tablespoon of chopped chives
1 teaspoon of sesame seeds (previously roasted)
1 small red onion
1 tablespoon of oil
To serve (optional):
rice vinegar, soy sauce, coriander
Pour 1.6 liters of cold water into the pot, put the chicken body and wings divided into pieces (cut them with a sharp knife at the joints). Boil, collect the scum.
Reduce the flame, throw in a peeled carrot (leave the other one raw), parsley, celery and leek. Add a bay leaf, peeled garlic cloves, a piece of cinnamon bark, anise star and half of the peeled ginger. Add 1/3 tablespoon of salt. Cook for 1 hour and 15 minutes.
Pour warm water over Shiitake and Mun mushrooms, let stand for 20 minutes, drain. Remove the stems from Shiitake mushrooms, cut the caps into pieces.
Remove the soap vegetables and chicken pieces from the broth. You can use the soap vegetables in a salad. If there is meat on the body, add it to the broth, discard the bones. Also remove the outer parts of the wings – the flight feathers. Dry the wings (4 pieces) thoroughly.
Add Shiitake and Mun mushrooms to the broth, cook for another 15 minutes. Prepare the pasta according to the instructions on the package. Put to two soup plates.
Add a portion of sprouts, carrot and zucchini cut into thin strips, red onion feathers and a few chili rings.
Finely chop the rest of the chili, grate the remaining ginger and mix it with the chili. In a small pan, heat the oil, arrange the wings, add the chili and ginger paste. Fry on both sides.
Pour the broth into the soup plates together with the mushrooms. Put the browned wings on top, sprinkle with chives and sesame seeds.
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