Noodle Bowl with Chicken Broth
I recently did a post of some of my favourite noodle bowls. And then I went and made another one. This one is with a chicken broth made with bones. It’s deeply chicken flavoured and light on the tummy. Originally made for when you’re under the weather because of the weather, I added noodles, a boiled egg and some chilli garlic oil because I simply can’t stop myself. It’s delicious as a soup and even better when you eat it my way.
Chicken bones weren’t available so I went with chicken wings. Just as good. Maybe even better. I made a basic stock using aromatics, onion, ginger, garlic and a carrot. It’s light and clean. Cooks in about 30 mins in a pressure cooker. So, relatively quick. You can make a big batch and freeze it too. Lasts long.
Chicken bones – 1/2 kg (I used wings)
Onion – 1 large, cut into chunks
Carrot – 1 large, cut into chunks
Cinnamon stick – 2 inch piece
Peppercorns – 1 tbsp, lightly crushed
Coriander stems – Handful chopped
Garlic – 1 small bulb halved
Ginger – 2 inch piece
Cooking oil 2 tsp
Cooked noodles – 1 portion
Toppings for the noodle bowl – spring onions, boiled egg, chilli garlic oil
Heat the oil and toss in onion, carrot, cinnamon, peppercorns, coriander steams, ginger, garlic, and saute for 2 mins.
Tip the chicken wings in and let them get some colour on either sides.
Add about a litre of water and about 3 tsp salt. Check for taste and adjust.
Cover and pressure cook on medium heat for 10 mins and then low heat for another 20.
Let the pressure drop on its own.
Strain the broth and extract all the meat from the chicken wings.
Use the broth as it is as a soup or make a noodle bowl like I did by adding the chicken meat, some spring onion, a boiled egg and some chilli garlic oil.