We went for a drive to Fort Augustus via Foyers yesterday. I have only ever driven on the Drumnadrochit side of Loch Ness before. No more. Far prefer the quieter road on the south/east side of the loch. Stopped off at Foyers to see the falls. So pretty you could film a Timotei advert there. Managed to resist the temptation of home baking in Fort Augustus. Succumbed to a different kind of temptation in an tiny art gallery on the way home though. Bought a painting from a lovely woman called Ria McIntosh (I think) and her husband. Highly recommend a visit to their gallery on the B862, near Gorthleck.
Another recipe… David was recently complaining that you just can’t get decent chicken noodle soup any more. As children we both remember being fed a light clear soup with short noodles that sank to the bottom of our bowls. Was it from a packet? I don’t remember. It doesn’t seem to exist anymore though. The ready-made alternative on offer in the shops today has an odd gelatinous texture which screams MSG! MSG! MSG! Not pleasant. Can’t say I’m hugely bothered by the disappearance of the soup, but he is.
So last night I tried making chicken noodle soup for him. Though it didn’t resemble the soothing, salty broth of his childhood it was a resounding success. A ten out of ten, in fact! Hooray!
The stock and the soup are adapted from Kylie Kwong’s recipes. Though making stock may seem like a lot of hassle it does make 4 litres and it freezes exceptionally well. Worth it, I think.
Chicken Noodle Soup
For the Chinese Chicken Stock
1 whole chicken, cut into 8 parts
12 garlic cloves, squashed with the side of a knife
10 slices of fresh ginger, 5mm thick
1 leek, sliced
1 red onion, chopped roughly
4 spring onions, trimmed & cut in half
4 litres of water
• Throw everything in a pot and bring to the boil.
• Reduce the heat and skim off any scum.
• Simmer for 2 hours.
• Strain & discard vegetables. Shred chicken and keep for use in noodle soup (see below) or sandwiches.
• Chill strained liquid. Remove solidified fat from the surface.
• Freeze in batches of 500ml for 1 person 1 litre for 2 persons.
Chicken Noodle Soup
(2 large bowls – a meal in itself)
1 litre Chinese chicken stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon ginger, very finely sliced
1 tablespoon sugar
2 portions of dried egg noodles
A head of spring greens, rolled and finely sliced (a big bunch of spinach or Asian greens would be fine too)
½ red pepper, finely sliced
200g cooked shredded chicken
3 spring onions, chopped
1 red chili pepper, finely chopped
• Bring stock to the boil. Add ginger, sugar, soy sauce & oyster sauce.
• Add egg noodles and cook for two minutes. Stirring to separate.
• Add sliced greens, red pepper & chicken. Cook for 2 minutes.
• Ladle soup into bowls.
• Sprinkle with chili and spring onion.
Serve with sesame oil and soy sauce on the table.