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Categories:
chicken water onion carrots celery garlic black peppercorn water bay leaf parsley sprigs thyme kosher salt udon noodles vegetable oil shiitake mushroom ginger Silken kimchee cabbage fish sauce sesame oil
Viewed: 147 - Published at: 3 years agoIngredients
- 3 lbs chicken, neck reserved
- 3 1/2 quarts water
- 1 medium unpeeled onion, quartered
- 2 carrots, scrubbed and cut into 2-inch pieces
- 2 celery ribs, cut into 2-inch pieces
- 1 large unpeeled garlic clove, smashed
- 1 teaspoon whole black peppercorn
- 3 1/2 quarts water
- 1 large fresh bay leaf
- 6 parsley sprigs
- 2 fresh thyme sprigs
- kosher salt
- 8 ounces thick udon noodles
- 2 tablespoons vegetable oil
- 1/2 lb shiitake mushroom, thinly sliced
- 1/4 cup finely julienne peeled ginger
- 12 ounces block firm silken tofu, cut into 1/2-inch cubes
- 1 cup kimchee cabbage, thinly sliced
- 2 tablespoons asian fish sauce
- 1 teaspoon sesame oil
Method
- In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil.
- Cover partially and simmer over low heat for 30 minutes.
- Transfer the chicken to a plate; discard the skin.
- Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
- Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
- Strain the broth into a clean heat proof bowl and rinse out the pot.
- Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes; season with salt & freshly ground black pepper.
- In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
- In a large skillet, heat the vegetable oil.
- Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.
- Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.
- Season with salt and simmer for 5 minutes.
- Add the chicken and simmer until just heated through.
- Ladle into bowls, serve & enjoy!
