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Category: Main Course
Chiu Chow Rice Noodle Soup - TastyPlanner.com
Chef: Brizen
This famous Chiu Chow preparation is based on a good chicken stock and fettuccini-like rice noodles. This soup, with its chicken meatballs, is indeed hearty and is the traditional luncheon of man Chiu Chow people. Occasionally made in the home, it is usually eaten in restaurants accompanied by glasses of strong hot tea.
Recipe Source: "The Chinese Chicken Cookbo...
Ingredients
8 cups cold water
8 oz rice noodles
1 recipe basic minced chicken filling (see http://tastyplanner.com/recipes/4216-basic-minced-chicken-filling)
3 1/2 cups chicken stock (http://tastyplanner.com/recipes/4218-chicken-stock)
1 1/2 tablespoons minced Tianjin preserved vegetable
2 cups finely sliced iceberg lettuce
Instructions
Pour the water in a pot and bring to a boil over high heat.
Add the rice noodles and stir with a wooden spoon, making certain the noodles are completely immersed.
Cook, stiring, for 2 1/2 to 3 minutes or until the noodles are cooked al dente. Do not overcook.
Turn off the heat, run cold water into the pot, and drain. Repleat. Reserve the noodles.
Make 16 chicken meatballs.
Put the chicken stock in a pot with the Tianjin preserved vegetable, cover and bring to a boil over high heat.
Add the meatballs and allow the stock to return to a boil.
Cook until the meatballs float to the top. Add the lettuce and reserved noodles and stir well.
Allow the soup to return to a boil.
Turn off the heat, transfer to a preheated tureen and serve immediately.
NOTE: This Chiu Chow soup tastes best and is most authentic with the minced Tianjin preserved vegetable, which has an intense garlic and salt flavor. There is no substute, so if it is unavailable, add 2 teaspoons minced garlic and 1/4 teaspoon salt to the soup.
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