Friday, June 16, 2006

TURKEY LEFTOVER PT. 2 TURKEY NOODLE SOUP



INGREDIENTS

½ a turkey
4 litre water
1 knob of ginger (thinly sliced)
4 Chinese dried dates
6 dreid wolfberries
2 tbsp granulated chicken stock
Fish sauce
Dried noodle
Bok Choi

Oyster sauce
Fried shallot


METHOD
  1. Bring 4 litre of water (more or less) in a pot to a boil.
  2. Put in the dates, wolfberries, ginger, turkey (bones and all) and simmer over low fire for an hour. The turkey should be submerged in the water, if not add some more hot water.
  3. Then add Chicken stock and fish sauce to taste.
  4. Remove the turkey, and discard the ginger, wolfberries and dates. When cool, use fingers or forks to tear the turkey into thick pieces. (Use only the amount required. Leave the rest as whole for another recipe)
  5. In a separate pot, boil enough water for the noodle.
  6. Throw in one piece of noodle once the water comes to a boil (high heat).
  7. Use chopsticks to jiggle the noodle to loosen it. The noodle cooks in a minute or so.
  8. Scoop noodle out onto a bowl.
  9. Blanch the Bok Choi in the soup for about a minute. Lay the cooked Bok Choi on top of the noodle. Next the turkey meat.
  10. Finally pour the hot soup into the bowl. Spread a bit of oyster sauce on top of the Bok Choi.
  11. Garnish with fried shallot.
* Made 4 bowls of noodle. Reserve the unfinished soup for the next recipe.

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