Last week my youngest, who is twenty three years young and a nurse to boot, rang me up for this family recipe. She was getting a cold and this was the medicine she was after. It really only has six ingredients so very quick and easy to make but serves a mighty punch. I’ve just eaten a bowl as I made it today. And yes I am fully satisfied, my tummy is full and my nose and head are clear. Here’s why.
Some chicken cut into bite-size chunks. Today I used 400gm of free-range skinless thighs. Usually I make it out of leftover roast chook.
2 medium sized carrots.
1 medium sized onion.
A large peice of fresh ginger.
6 large cloves garlic.
A skinny handful of uncooked long noodles.
Good salt and freshly ground black pepper to taste.
Finely chop the onion. Scrape the skin off the ginger with a knife.
Grate the fresh ginger and crush the peeled garlic.
Grate the carrots. Heat the oil in a sauce-pan and gently saute the chopped onion, the grated ginger and the crushed garlic. Next add the chopped chicken. Stir every now and again for a few minutes while the chicken partly cooks and turns from pink to white. Add the grated carrots then stir again off and on for a little while longer.
The colour from the carrots starts releasing and the whole mix becomes a lovely shade of orange. Now cover the mix with water and add some good salt and freshly ground black pepper. Put the lid on the pan and simmer gently for about 30 minutes.
Add the uncooked noodles and allow to simmer for another 15-20 minutes until the noodles are cooked. You may need to add a little more water when you are adding the noodles as they will soak up some of the liquid. Finally season with Salt and pepper if needed.