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2-Day Chicken Noodle Soup

I hadn't intended this to be 2-day soup but the homemade stock took overnight which I didn't expect (I should read instructions more thoroughly).

6c Chicken Stock (recipe below or use low-sodium store bought)
1 Yellow Onion, diced fine
2 Carrots, peeled, halved, sliced thin
2 Celery Ribs, sliced thin
3tbsp Fresh, Flat-Leaf Parsley, chopped fine
1 Chicken Breast (~1/2lb)
4oz Egg Noodles
S&P

Bring chicken stock to a medium simmer (almost boiling) and add the whole chicken breast. Simmer until breast is cooked until no longer pink inside (about 10-12 minutes). Let chicken and stock cool (wait about 30 mins) and remove the chicken. Cut in 1-inch cubes and set aside.

Return chicken stock to medium simmer and add onion, carrot and celery and simmer until veggies are beginning to soften (about 10 minutes).

Add chicken, 2 tbsp of the parsley and the noodles and cook until the noodles are ready (about 5-8 minutes). Season with Coarse Salt and Coarse, Fresh Ground Black Pepper. Top with a pinch of chopped parsley.

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Chicken Stock Recipe

4 fresh, flat-leaf parsley sprigs
1 fresh thyme sprig
1 bay leaf
6 lb chicken necks and backs (I use the wings and drumsticks too)
3 celery stalks, halved
3 carrots, peeled and halved
2 yellow onions, quartered
2 leeks, white and pale green parts, rinsed and sliced

Wrap parsley, thyme and bay leaf in a piece of cheesecloth and tie with kitchen string to make bouquet garni.

In a large stock pot add bouquet garni, chicken parts, celery, onions, carrots and leeks. Add enough cold water to cover the ingredients. Slowly bring to a boil over medium heat. Reduce heat as low as possible and simmer, uncovered for 4 hours using a spoon to skim off foam that rises to the top. Adjust seasonings by taste.

Strain stock thru a fine mesh into a heatproof container and discard the solids. Cover and refrig overnight. Skim off congealed fat and freeze in 1tbsp ice cube trays (4tbsp = 1/4 cup).

Makes about 10 cups.

Diced Chicken with Cashew Nuts

Ingredients :
1 whole chicken breast meat (cut into 1.25cm cubes)
3T corn oil
6 dried Chinese Mushrooms (soaked to soften, stems discarded & diced)
1 onion (peeled & diced)
1 can young corn (425g) – diced
2 green capsicum (diced)
1 carrot (medium) – peeled if desired, diced & parboiled)
90g cashew nuts (roasted)
2 sprigs coriander leaves (for garnishing)

Seasoning :
1t sugar
1t sesame oil
1t salt
1t rice wine
1t cornstarch
1/2T corn oil

Sauce (combined) :
250ml fresh chicken stock
2t oyster sauce
1t light soy sauce
1t sesame oil
1t rice wine
1/2t sugar
1/2t salt
1T corn flour

Method :
(1) Into a mixing bowl, put chicken cubes & seasoning ingredients. Mix well & leave for at least 30 mins
(2) Heat 1T oil in a kuali or wok. Stir-fry mushrooms for 1 min & dish out
(3) To heated kuali, add seasoned chicken & stir-fry until cooked. Remove & wash kuali
(4) Heat 2T oil in a clean kuali. Fry onion pcs until transparent & fragrant
(5) Return fried chicken & mushrooms to kuali, then add young corn & stir-fry for 1 – 2 mins
(6) Add green capsicums, carrots & cashew nuts. Stir in sauce ingredients
(7) Dish out & serve hot, garnished with coriander