Chicken Soup with Chinese Vermicelli (glass noodles)
- 50 -100 g (2-3.5 oz) Chinese Vermicelli
- 100 – 200 g (3.5-7 oz) chicken fillet
- 1-2 chicken bouillon
- 1-2 shredded/chopped garlic
- 1-2 shredded/chopped fresh ginger
- Sliced vegetables (onion, carrot, bamboo, mushroom, paprika, leek etc, whatever you like)
- Some drops of sesame oil
- 1 tbsp oil to fry
- Topping (1 tb vinegar, some chopped fresh coriander, sesame oil/seed) if you want
-
-
Boil the vermicelli for a couple of minutes
-
-
Wash the vermicelli by cold water
-
-
Fry garlic and ginger by oil
-
-
Add checken
-
-
Add vegetable which takes longer time to be ready, like carrot
-
-
Add vegetable which doesn’t take so long time to be ready, like mushroom
-
-
Add boulijon, salt, black pepper and soy sauce
-
-
Add vermicelli. When it’s boiled, it’s ready. Put some toppings if you want
This entry was posted in
All,
Chicken,
China,
Noodle,
Vegetable and tagged
chicken,
soup,
vermicelli. Bookmark the
permalink.
