A Classic Chinese Chicken Noodle Soup
A Classic Chinese Chicken Noodle Soup

A Classic Chinese Chicken Noodle Soup

Ingredients

Chicken  70gms
Egg Noodles  70 gms
Bok Choy Leaves 1 no.
Dark soya ½ tsp
Light Soya 1 tsp
Sesame oil 1 tsp
Ginger 1” piece crushed 1 no.
Garlic crushed  4 nos.
Salt 1tsp
Shaoxing cooking wine  2 tbsp
White Pepper  1tsp

Method

  • Heat 1 ltr of water in a thick bottom Vessel, when the same boils, add GG, soya sauces, Chinese wine, sesame oil, sugar, salt and celery, allow to boil.
  • Add chicken to the soup, cook for minutes, remove, add noodles cook for the same time, Blanch Bok Choy leaves, for 10 mts take out.
  • Arrange Noodles in a Soup Bowl, Keep shredded chicken on top of noodle,  add the soup into the bowl, garnish with a full Bok Choy leaf, and top it with a  spoon of Hot `n ` sweet chilly sauce
  • If you cant get a Bok Choy Leaf then replace the same with Lettuce leaf.

Recipes Credits

SuperChef Nandakumar

SuperChef-Nanda-Kumar2

Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.

From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.

Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.

And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.

He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!

See more from SuperChef Nandakumar

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Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination. From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai. Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef. And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine. He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS. Cheers!

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