Chicken noodle soup with chilli
Chinese rice wine
150 ml, (shaoxing wine)
¼ cup(s), (60ml)
4 individual, cut into 4cm lenghts
1 tbs, (3cm piece), thinly sliced
whole raw skinless chicken
540 g, (Buy 1.2kg)
1 bunch(es), (Chinese broccoli), chopped
dry rice noodles
200 g, flat, thin
fresh red chilli
1 whole, long, thinly sliced
1 medium, cut into wedges, to serve
- Place 1.5 litres (5 cups) water, wine, soy sauce, shallots, ginger, star anise and cinnamon in a 4.5-litre (18-cup) slow cooker. Place chicken, breast-side down, in soy mixture. Cook, covered, on high for 4 hours (or low for 8 hours) or until chicken is cooked through.
- Carefully remove chicken from cooker. Remove and discard bones and skin. Coarsely shred meat using two forks.
- Add gai lan to slow cooker and cook, covered, for 5 minutes or until just tender.
- Meanwhile, prepare noodles following packet instructions or until just tender. Divide noodles among serving bowls. Top with chicken and gai lan. Ladle 1 cup (250ml) broth into each bowl. Serve topped with chilli and lime.