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Number of serving: 4
Preparing time: 15 minutes
Cooking time: 45 minutes
Ingredient A:
1kg / 2 lb chicken pieces (drumsticks or thighs)
1.5 litres water
100g / 3 1/3 oz dried rice vermicelli
Crips fried onion, for garnish
Chilli sauce
Ingredient B:
6 spring onions, chopped
¼ teaspoon salt
¼ teaspoon pepper
2 cm or 3/4 inch piece fresh ginger, finely chopped
2 bay leaves
2 tablespoon light soy sauce
Ingredient C:
50g / 1 2/3 oz spinach leaves, coarsely chopped
2 celery sticks, finely sliced
200g / 6 ½ oz bean sprouts, with the roots end removed
Method:
Mix the chicken and water in a pan and bring to boil, skim off any
scum float on surface. Add the Ingredient B, change to low heat and
simmer for 30 minutes. Put the vermicelli in a bowl, cover with boiling
water and leave to soak for 10 minutes or until soft, drain. Place
Ingredient C into the bowl, pour in the chicken soup and sprinkle the
fried onion and chilli sauce.
Health Tip: Low salt cooking
recipes.
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