Leftover chicken paomo

This comforting leftover dish, is known in Xi'an, Shaanxi as pao mao, meaning 'stewed bread' and is a great method for using up bones leftover from roasted meat, and any bread (or Chinese pancake) leftovers! Often made with rou jia mo buns - the bread softens to tender results and the starch helps thicken the soup.

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• Leftover Peking chicken bones and meat (roughly chopped), separated
• 1 star anise
• 1 tsp Sichuan peppercorns
• 1 piece cassia bark
• 2 ginger slices
• 3 garlic cloves
• ¼ cup concentrated chicken stock
• Salt and black pepper
• Leftover Peking chicken pancakes, roughly chopped
• 50 g glass noodles (mung bean vermicelli), soaked in cold water
• 3 wood ear mushrooms, soaked in hot water until tender
• Roughly chopped coriander, thinly sliced spring onion, chilli oil, to serve

Instructions

1. In a large stockpot, boil the chicken bones vigorously with 2 litres of water, the dried spices, ginger, garlic and chicken stock, covered, for about 20 minutes. Season with salt and pepper.
2. Use a fine mesh sieve to strain the boiled soup stock into a saucepan. And add the chicken meat, chopped pancakes, glass noodles and black fungus and boil for a few minutes. Garnish with the coriander, spring onions and chilli oil.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.