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Rice Noodle Soup with Ham and Lettuce
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Submitted by:
Rebecca |
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Rice Noodle Soup with Ham and Lettuce, is a great aisan soup loaded full of meat and vegetables. |
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INGREDIENTS:
- 3 pound(s) , whole chicken
- 12 cup(s) , cold water
- 6 ounces , boneless ham sliced (about 1/3 inch thick
- 1 bunch , scallions
- 1 pieces , frech ginger cut into 1/4 inch slices
- 4 whole , garlic cloves crushed
- 1/2 cup(s) , fresh cilantro stems roots discarded, coarsley chopped
- 1 1/2 teaspoon(s) , salt
- 6 ounces , rice noodles dried
- 3 cup(s) , iceberg lettuce finely shredded
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| Instructions: |
Cover chicken with 12 cups water in a 6- to 8-quart pot.
Cut off one third of ham (trim if necessary) and cut into 1/3-inch dice, then chill. Add remaining two thirds ham to pot.
Trim scallions, then cut 1 scallion into thin slices and reserve. Cut remaining scallions crosswise into thirds and add to pot along with ginger, garlic, and cilantro stems.
Cook chicken, uncovered, at a bare simmer 3 hours (do not let boil), skimming foam as necessary. (Do not stir, or stock will be cloudy.)
Transfer chicken with tongs to a cutting board, reserving stock. When chicken is cool enough to handle, remove breast meat and shred into 3-inch-long strips, discarding skin. Chill strips and reserve remaining chicken for another use. Pour stock through a fine-mesh sieve into a large bowl, discarding solids and skimming off fat (see cooks' note, below).
Bring 6 cups stock with salt to a simmer.
While stock is coming to a simmer, bring about 2 quarts water to a boil in a 4-quart saucepan. Soak noodles in a bowl of very hot water until softened, about 10 minutes, then drain in a colander. Add noodles to boiling water and cook 1 minute, then add lettuce and cook 30 seconds. Drain in a colander.
Using tongs, divide noodles and lettuce among 6 deep bowls, forming small nests, then top with shredded chicken and diced ham. Ladle 1 cup hot broth into each bowl and sprinkle with sliced scallion.
Notes:
To skim even more fat from stock (for a soup with less than 4 grams fat), cool, uncovered, then chill, covered, until fat solidifies, about 6 hours.
Each serving contains about 155 calories and 4 grams fat. |
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