Chicken and Ginger Noodle Soup
This wonderfully fragrant soup is a perfect pick-me-up when feeling flat, perfect for Monday nights.
There is room in this recipe to add a little more ginger to suit your taste. Best served drizzled with sesame oil and soy sauce.
5L chicken stock
800g chicken, cut in to strips
2 tbsp soy sauce
3cm fresh ginger, peeled and finely sliced (or 1 tbsp ground ginger)
3 garlic cloves, crushed
1 tbsp oyster sauce
1 tbsp Chinese cooking wine (or dry sherry)
1 star anise
4 spring onions, finely sliced
2 red chillies, finely sliced
100g pak choi, shredded (or spinach)
250g egg noodles
Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker
Add the stock, chicken, ginger, chillies, garlic, star anise, oyster sauce, Chinese wine/sherry and half the soy sauce into the inner pot.
Put the lid on and close the pressure valve then select the SOUP function and adjust the time to 10 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Select the BROWNING function and add the pak choi, noodles and spring onions and stir for 3 minutes, then press CANCEL.