Wednesday, January 12, 2011

Asian Poached Chicken with Noodles

This dish is as simple to make as your Granny's old fashioned chicken and noodles recipe. It's just as comforting, too, but more delicate and delicious. 
Top with steamed or sauteed vegetables, like: Asparagus, broccoli, shiitake mushrooms, snap peas, edamame, grated carrots, bok choi, etc.
Using whole grain pasta amps up the health benefits to this.

1 whole chicken (giblets, neck removed)
1, 3" piece ginger, not peeled, cut in half
1/4 cup miso paste (I used the light, shiro miso)
2 tablespoons chopped lemongrass-- 1 or 2 stalks
1/2 lime
1/2 lemon
3 cloves garlic, peeled, halved
3 tablespoons fish sauce
Handful of chopped green onion

1) Trim any excess fat from the chicken (if you want to remove the skin, that's cool, too). Place the chicken into a deep pot and cover with water by 1 inch. Add in everything except the fish sauce and green onion, cover and bring to a gentle simmer, then crack the lid and continue to simmer very gently.

2) After 90 minutes, check the chicken, it should be faling apart, if this is the case, remove the chicken, ginger pieces, lemon and lime halves. Allow the chicken to cool then shred the meat. Set aside.

3) Bring the chicken stock to a boil and add in 1 pound pasta. Cook until just al dente, then remove from the heat-- do not drain. Toss the shredded chicken and sliced green onions, as well as the fish sauce into the noodle/soup. Serve up a bowl of noodles with broth and chicken and top with cooked vegetables.

Serves 8

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