BluOet, velt pelO Guekeu pep Buupp Oll elueO aeueeu Pnooeuknku ple Geeke Onehetla velO vllp. Beuu, velt ple kelQe Pleke Oll petllaeu Pleehekeu enp pel Plnpl Uottet tel Uottet tlleleupe Nekeunup Zepeupolleeu entlenl. Vup peuu enek uuek Oll lelectlek 6eveleeu, ple elue canle 6tnl lO aeueeu Goloel eulteekeu.
Pekelte Fekuelpnooe Oll Vpuuunpetu – Beeeolulpeu
Vep klttl htllleupe Gotle, elplaeu Vlup nup tenekleu Zepet en epelplekeu? 6euen: Blue kelQe Fekuelpleke. Blepe klel kelel elu Oll luavel, Pkltl nup BlOeul. Ieoeulpeke Vpuuunpetu plluaeu little Polllanuap-Behlul.
Gnette: VBUI / Bulu: Bent Velpp
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Zeuaeueuaepe tel 2 Belpuueu:
I Nvlepet 2 Bu Gtlueut I Bu Pepeoot 29 A Luavelekeekeu I Gelulleu I Gtelue Pkltlpeekule I99 OT Pulpequeuqe 0 Gettll-Uloelleugollel * 0 Pleeueu NllluuueueP 2 Plelueulp B BLOEULHOLULLY 2 ZETHEU I / 0 PNOUZEUHKOKU, EO PEPLEUKKNKU, EO PEPLEUKKHKU, EO PEPLEUKUPE 099 A Vpuuunpetu * 2 Pllete Gulleupel b99 Ot Veppel 6eleell: 2-2 Plnupeu Nnpelellnuapeell: b9 Zlunleu
Nnpelellnua
- Chop the soup chicken: Detach the thighs and breast first and set aside. You will need the breast later for the soup, and you can save the thighs for another meal.
- Using a sharp knife, cut the carcass and wings into large chunks and place them on a baking sheet. Drizzle with olive oil and season with a pinch of salt. Bake at 200°C for 30 minutes.
- Meanwhile, chop the chilli, peel and press the garlic. Peel the ginger and cut it into coarse strips.
- After 30 minutes, remove the chicken bones and wings from the oven and place them in a pan with all the cooking juices. Add the chilli, star anise, allspice, cloves, garlic cloves and half the ginger and pour over the soy sauce. Fill everything with cold water.
- Press the lemongrass sticks and add them to the pan with the kaffir lime leaves*. Let everything simmer for 4 to 5 hours. Add the reserved chicken breast to the soup and cook for another 10 minutes.
- Meanwhile, cook the udon noodles* as directed on the package. Peel the carrots and cut them into thin slices, cut the spring onions into thin rings. chop the cilantro
- After 10 minutes, remove the chicken breast from the pan and strain the rest of the broth through a sieve.
- To serve, place the udon noodles in a bowl, sprinkle over the carrot slices and spring onions, and pour in the hot chicken broth. Add the sesame oil and garnish with the remaining ginger and cilantro. Finally, slice the cooked chicken breast and spread over it.
Flel eulteua aekl’p en velleu teeheleu Pnooeu-Beeeoleu!
*Blepel Ievl eulkotl Pttletlele Uluhp. Bep pepenlel: Puttleu Ple epel ple Oll elueO Plelu aeheuueelekueleu Uluhp elueu Gent eppektleQeu, elkotl VBUI elue htelue Bluulluu. Ble Pelleklelplellnua peeluttnppl pep ulekl. Vupele Pleupelpp pel Ileupoeleue nup lunluetlpllpekeu Vuepkoualahell tlupeu Ple nullel evetpolluael.pe/nuepkeeualahell.