- serves 4 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
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
- 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.
- 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.
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