Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 22

chicken pieces and wings: 400g

black peppercorns: 8

star anise: 2

half a cinnamon stick

palm sugar: a scant teaspoon

fresh ginger: a small lump

fine, rice noodles: 200g

greens: about 400g

Thai or Vietnamese basil: a small handful

Make the chicken broth: put the chicken pieces and wings in a deep pan with the whole peppercorns, star anise, cinnamon stick and palm sugar. Peel the ginger, cut it into coins and add to the pan. Pour in a litre of water and bring to the boil. Turn down the heat and leave to simmer, at a gentle bubble, for twenty-five minutes. Remove from the heat and set aside.

Cook the noodles according to the instructions on the packet, then drain and set aside. Trim, wash and lightly steam the greens, then refresh under cold running water.

Divide the hot broth between four bowls, add the noodles and greens and finish with the basil.

Enough for 4