Thursday, 1 October 2015

Braised Chicken Noodle Soup

Since I'm suffering from bouts of IBS (irratable bowel syndrome) for several weeks now, we go for Chinese or Thai restaurants or any Asian restaurants that offers noodle soup.  One of the restaurants we've been frequenting for the past weeks is the Noodle house.  They have several branches here in Qatar.

I was actually hesitant at first to eat there because the first time we tried their char kway teow and their laksa, they taste anything but.  That was more than 2 years ago.  Fortunately, the first time after 2 years that we dined there, we were impressed. They may have changed their cook (evil grin). Though their char kway teow still doesn't taste like  char kway teow , the Husband gave a thumbs up to their katong laksa and dumplings, and I was really so satisfied with their braised duck noodles soup. 

Braised duck noodle soup is what I frequently order from The Noodle House. I love the taste of the star anise. Star anise is one of those spices that I used to hate that's why I used to only put a small amount whenever I cook pata tim or anything braised, most of the time I do away with it.  It was only when I tasted the braised duck noodle soup at the Noodle House did I appreciate the flavor of star anise.  One other thing, it helped relieve the feeling of heaviness and indigestion inside my tummy.

That's the reason why I cooked this braised chicken noodle soup.  I based my recipe on the Soy Braised Chicken Noodle Soup found on Marion's Kitchen.  The recipe requires for the whole coriander plant including the roots, but since those available here in our part of the world only have the leaves and stems, so I settled for that.  One, other thing, procedure indicated that I need to make a paste out of the coriander, garlic, and black pepper but I did not do that (evil grin)  When you have a chaotic tummy, this added procedure is tedious, and I thought I just can do without it.

I added a lot of star anise, because I want the soup to taste like star anise (evil grin) The truth is, I fell in love with star anise that we even bought a star anise tea (evil grin)  Well, if you are not fond of star anise, you can just add 1 or 2 pieces instead of 8pcs (evil grin)  Try this, it will provide a great relief to somebody who is suffering from IBS like I often do.

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Ingredients :

Bihon - 200g

Braised Chicken Soup:
Chicken thighs, skin removed - 5 to 6 pcs
Chicken bouillon - 1 cube
Garlic, crushed and coarsely chopped - 8 cloves
Onion, diced - 1 medium
Ginger, diced - 1 thumb size
Star Anise - 8 to 10 pcs or to taste
Coriander, leaves and stems, chopped - a few stems
Onion powder - 1/2 tsp
Ginger powder - 1/2 tsp
Black pepper, cracked
Soy Sauce - 10 tbsp
Patis (fish sauce) - 5 tbsp or to taste
Salt to taste
Brown Sugar - 1 tbsp
Water- 1 1/2 L
Sesame Oil - 2 tbsp
Coriander, leaves  - for garnishing
Green onion leaves and stems , diced - as desired

Cooking Procedure:
1. In a pot, pour the oil and saute the garlic, chopped coriander, and cracked black pepper until aromatic.
2. Throw in the chicken and stir fry for about 2 minutes then add in the ginger and onions, and continue to stir fry until the chicken turns almost brown.
3.  Pour the water, soy sauce,  and fish sauce. Add in the rest of the ingredients except for the onion and ginger powders and those for garnishing  Bring the mixture to a boil.  Simmer for at least 80 minutes over low medium fire.  Checking the amount of water every 20 minutes.  Add water as needed to maintain the same level of water.
4.  In another pot, bring water and a pinch of salt to a boil.  Remove from fire.  Soak the bihon for about 15 minutes or until it softens.
5. After 80 minutes of simmering the braised chicken, do a test taste, adjust taste by adding salt as needed.  Toss in the softened bihon and continue to simmer for another 5 minutes.

Garnish with diced green onion leaves and coriander leaves before serving

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