Heat one of the saucepans over a moderate temperature and add the peanut oil followed by the leeks.
Langkah 2
Sweat them slightly then add the carrots, crushed garlic, and the ginger. Cook for another 2 to 3 minutes.
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Next, stir in the chicken stock and the soy sauce and finally season with salt and pepper.
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Bring to a simmer and cook for 15 to 20 minutes.
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Place the sieve over the other saucepan and strain the broth.
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Then put it back on the heat.
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Place chicken, followed by the mushrooms into the hot broth.
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Slowly poach for about 7 minutes. Don't let it boil: keep it over a low heat.
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If the chicken becomes too hot it will dry out: this way it will stay moist.
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Using the slotted spoon, remove the chicken breast and the mushrooms from the broth and put aside.
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Add the noodles to the broth and raise the heat to a simmer.
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Leave them to cook for about 3 minutes.
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Moving lengthwise along the chicken breast, cut into fairly thin slices.
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Then take the hard boiled eggs and chop them in half.
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Place the noodles into a soup bowl and ladle the broth on top.
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Then arrange the mushrooms on one side, followed by the eggs, chicken and finally the spring onions.
Langkah 17
Add a little more broth and your soup is ready.
Bahan
25 fl oz chicken broth2 tbsp peanut oil1 ½ leeks, chopped1 carrot, chopped2 cm of ginger, peeled and chopped2 clove of garlic, crushed2 tbsp soy sauce5 2⁄3 oz noodles1 chicken breast6 oyster mushrooms2 eggs, hard boiled1 spring onion, sliced salt and pepper2 saucepans1 wooden spoon1 sieve1 slotted spoon1 chopping board1 knife1 ladle1 tray