Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce - Recipes

Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce



Southeast Asian Flavors Cookbook
Warm, rich broth with silky-juicy chicken. Slippery fresh rice noodles and snappy shrimp.
This recipe for Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce is from Chef Robert Danhi’s cookbook, Southeast Asian Flavors Cookbook.
It’s a stellar recipe that I know you will absolutely enjoy. The James Beard Foundation nominated Southeast Asian Flavors among the finalists for a 2009 Book Award in the international category and it contains over 100 authentic recipes from Southeast Asia and over 700 color photographs.
Southeast Asian Flavors Cookbook is a must-have in your Asian cookbook collection, because not only are the recipes authentic (Danhi has been traveling and studying Southeast Asian cooking for over 20 years) but the book also incudes anecdotes about the culture and history of Thailand, Vietnam, Malaysia and Singapore.   This particular recipe for Malaysian Chicken Noodle Soup is virtually fool proof and one of the best recipes I’ve seen for an Asian noodle soup. The reason is because the chicken is slowly poached, resulting in meat that is tender and never overcooked. This is also the same technique that I use for Hainanese Chicken Rice Recipe.
A few notes for Malaysian Chicken Noodle Soup Recipe
A few notes on the ingredients and techniques:

This method of poaching involves bringing the pot to a boil and then turning off the heat (keep the lid on!) and let the chicken slowly, gently poa...
Fuente de la noticia: steamykitchen
URL de la Fuente: http://steamykitchen.com/

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