Spicy Chicken Broth & Coriander Pasta
INGREDIENTS:
400g chicken thighs skin off
2 carrots finely chopped
3 celery sticks finely chopped
2 small leeks finely chopped
3 egg whites
6 cups (1½ litres) salt reduced chicken stock
tobasco sauce
100g enoki mushrooms
100g small oyster mushrooms
CORIANDER PASTA:
1 cup plain flour
2 eggs beaten
1 tsp sesame oil
bunch of coriander leaves
“A VERY DELICATE BUT FLAVOURSOME SOUP, AND YOU CAN 'WOW' THEM WITH THE FRESH HOMEMADE, CORIANDER IMPREGNATED PASTA.”
Not the easiest of soups, but very rewarding
To make the coriander pasta, sift the flour into a bowl and make a well in the centre. Whisk the egg and oil together and pour into the centre of the well. Mix together with as wooden spoon, and then bring together to form a soft pasta dough with your hands. Knead on a lightly floured surface for 3-4 minutes until smooth.
Divide the pasta into four even portions. Roll one portion out as thinly as possible, and cover with a layer of evenly spaced small coriander leaves. Roll out another portion of the pasta and lay this on top of the leaves, then gently roll the two layers together to seal. Repeat with the other two portions. Cut out approx 3cm squares around the pasta leaves, lightly flour and place on baking paper. Pasta can then be left to sit and dry if not needed immediately.
When you are ready to serve, heat the chicken broth gently in a saucepan. As the broth simmers, add the pasta squares and mushrooms. Cook for 2-3 minutes until pasta is done, and serve immediately.
Serves four
THE EGG WHITES IN THE BROTH ARE TO CLARIFY IT, AND IT IS IMPORTANT NOT TO PRESS THE SOLIDS AT ALL WHEN STRAINING THE BROTH. THIS WILL SEND THE BROTH CLOUDY AGAIN.
WHEN MAKING THE PASTA, USE VERY SMALL CORIANDER LEAVES BETWEEN THE TWO LAYERS, AS THEY WILL SPREAD OUT DURING FINAL ROLLING TO SEAL
Put the carrot, celery and leek in a bowl. Whisk the egg whites a little in a seperate jug, and then pour over the vegetables, and continue to whisk in the bowl for 2-3 minutes until everything is frothy.
Put chicken pieces into a large heavy based pot or saucepan, then add the vegetables and egg white.
Warm the stock in another saucepan, then add gradually to the main pot while still continually whisking to keep the eggs frothy while bringing gently to the boil. Make a hole in the froth on top with a spoon and then leave to slowly simmer for 30 minutes without stirring.
Line a large strainer with a damp tea towel, and strain the broth (see note) into a clean bowl (discard the chicken and vegetables). Season with salt, pepper & tobasco sauce to taste, and then set aside until ready to serve.