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Ingredients:
64 oz.
8 oz.
1/2 each
1/4 oz.
1/4 oz.
1 oz.
2 oz.
1/4 oz.
4 oz. |
chicken stock/broth (recipe below)
dry buckwheat noodles (blanched in salted water and cooled)
fresh corn on the cob (steamed and kernels removed)
carrot parisienne (blanched in salted water and cooled)
ear cloud mushroom salad (recipe below)
English sweet peas (blanched in salted water - skins removed)
hen of the wood mushroom (oven roasted)
snow peas (julienne - blanched in salted water and cooled)
shredded chicken (reserved from chicken stock/broth) |
Preparation:
To assemble the Chicken Noodle Soup, use 4 medium sized soup bowls. Place the reheated
buckwheat noodles in the bottom of the bowl. Arrange each bowl with a portion of corn, sweet
peas, ear cloud mushroom salad, carrots, hen of the wood mushrooms, and the pulled chicken.
Heat chicken stock/broth to a boil and season to taste. Pour over other ingredients and serve.
Chicken Stock/Broth
Ingredients:
|
1 each
1 large
1 gallon |
whole organic chicken
yellow onion (roughly chopped)
water |
Preparation:
Rinse chicken and clean internal cavity well. Pat dry. In a large stock pot, fill with water, place
chicken into pot and bring to a simmer. Simmer for 15 minutes occasionally using a spoon to
skim off any surface impurities. Once stock is clear, add onions. Simmer for 1 hour.
Remove chicken from stock and set aside. Once cool enough to handle, pull meat from bone
and discard skin. Set chicken aside for later use.
Strain chicken stock through a fine mesh sieve. Keep warm for immediate use or allow to cool
for later use.
Ear Cloud Mushroom Salad
Ingredients:
|
1/4 oz.
1 1/2 tsp.
1 1/2 tsp.
1 1/2 tsp.
1 1/2 tsp. |
dried ear cloud mushroom
fresh garlic (finely minced)
soy sauce
sesame oil
white wine vinegar |
Preparation:
Rehydrate mushrooms in a large bowl with 2 cups of hot water for 25 minutes. After mushrooms
are plump and crunchy, cook them with boiling salted water for 2 minutes. Strain well.
Season mushrooms with remaining ingredients.
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