Today, it will be a bit oriental... We definitely craved for "Chinese food" as well as something light. We prepared a Japanese-inspired soup embellished with some typical ingredients for Chinese cooking. Unusually for the Slavic kitchen, chicken breast looked incredibly aesthetically pleasing, while still tasted like grilled meat, not cooked. But let's start from the beginning.
We had a huge pot of polish style chicken broth in the fridge, you know, one of those very traditional with lots of vegetables and chicken pieces, fat one... :) In fact, Chinese or Japanese "chicken soup" is a little different. But still. So to get a more oriental version of the broth for the soup we boiled chicken soup with garlic, few spring onions and a small amount of mild red chili peppers and ginger. After about 40 minutes we got rid of all ingredients just leaving the watery part of the broth, we added some pak choi leaves and spring onion cut into about inch pieces. Boiled for 10 minutes and there it is, soup is ready.
Ingredients for the broth "oriental"
1 liter of pure broth
2 green onions
6-8 cloves garlic
1 small red chili pepper - mild
1 cm ginger root
1 / 2 pak choi
When I made a transcontinental conversion of the broth, my chicken breasts drew a flavor from the marinade in a fridge.
After about two hours the lovely flavoured fillets landed on a grill until deliciously browned on both sides.
4 tablespoons water
4 tablespoons light soy sauce
2 tablespoons Mirin
4 cloves crushed garlic squeezed throughly
2 cm fresh ginger root well pressed
pinch of brown sugar
1 teaspoon lemon juice
Now when all the flavours made us hungry already we need to prepare noodles. Well, we used just a traditional Japanese noodles, bought in our local oriental shop. We cooked them for few minutes and strained in a colander. Then put them on a side of the bowl. Grilled and wonderfully aromatic, crispy chicken breasts chopped into slices, so to be able to eat them with chop sticks and put them on the pile of noodles in a bowl. Vegetables with chicken soup landed on the other side of the plate. Then pour chicken broth into a bowl. Gently so as not to destroy the delicate composition of this beautiful looking soup;) at the end it is just to decorate the dish and fill the gaps in flavour. On top we just arranged thinly chopped pieces of ginger, spring onion, red pepper strips and garlic.
Chopped green onions
Chopped red chili peppers - the focus at the discretion of
Garlic, sliced into strips
Enjoy your soup!!!!