Left Over Chicken Soup

By Marcus Samuelsson |

Ingredients

Ingredients:
4 oz Noodles (rice stick softened)
3 oz Pulled Chicken
16 oz. Broth (recipe below)
2 oz. Shiitake mushrooms (raw Julienne)
1 oz. Green Scallion (sliced )
2 oz Napa cabbage
2 oz. Egg “ribbon” (recipe below)
1 oz. Bean sprouts
1 pc baby Bok choy
2 pc Crispy chicken skin


Broth recipe

Ingredients:

2 ea. Whole chicken carcass (chopped)
4 ea. White onions (charred)
8oz. Ginger (peeled and Charred)
3 oz. Fish sauce
2 pods Star anise
1 stalk lemongrass
96 oz. Water

Egg Recipe

Ingredients:
3 eggs
1 tbsp soy
1 tsp mirin
2 tsp chopped chives

Directions

_Leftover Chicken Soup_ 1.jpg

Method: 

In a large bowl pour the broth and then place then add the chicken and noodles and garnish with the egg, scallion, sprouts, and cabbage, Finish with Scallions on top

Broth recipe

Method:

In a large Stock Pot place, the bones in with enough water to cover and bring to a boil to remove any impurities from the bones. Once the bones have been washed, remove from boiling water. In a separate stock pot add the chicken bones, ginger, star anise and water. While this process for the stock pot is occurring, on a grill or in a cast iron pan, char the white onions and ginger then add them to the stock pot. Allow the broth to simmer for 2 hours. Once the broth is fortified, strain and reserve for service.

Egg Recipe

Method:

In nonstick pan w/ oil, make a open face omelet.  roll and slice thinly and that will serve as the "egg" inside the soup