Ingredients ( Serving 2 )
2 serving Chinese noodles
2 boneless chicken thighs
1/2 bunching onion ( or green onion) ( white stem)
A ; 1 bunching onion ( green onion )
2 cloves garlic, halved
1 nub ginger, cut in thirds
4cup water
Salt and pepper, to taste
Instructions
1. Remove fat from chicken and cut into 2/5" ( 1cm) strips. Cut white stems of bunching onion to 2" ( 5cm) pieces, thn quarter lenghwise.
2. Add water, chicken, and mixture A to a pot and bring to a boil. reduce heat to low and simmer for about one hour, occasionally removing form. Add salt to taste, aiming for the strong flavor of ramen soup. Remove all ingredients except chicken.
3. In a separate pot, cook noodles one minute less than time indicated bu pacage directions, then add to soup. Add white stems of bunching onion and simmer for 1 minute. Sprinkle with pepper.
2 serving Chinese noodles
2 boneless chicken thighs
1/2 bunching onion ( or green onion) ( white stem)
A ; 1 bunching onion ( green onion )
2 cloves garlic, halved
1 nub ginger, cut in thirds
4cup water
Salt and pepper, to taste
Instructions
1. Remove fat from chicken and cut into 2/5" ( 1cm) strips. Cut white stems of bunching onion to 2" ( 5cm) pieces, thn quarter lenghwise.
2. Add water, chicken, and mixture A to a pot and bring to a boil. reduce heat to low and simmer for about one hour, occasionally removing form. Add salt to taste, aiming for the strong flavor of ramen soup. Remove all ingredients except chicken.
3. In a separate pot, cook noodles one minute less than time indicated bu pacage directions, then add to soup. Add white stems of bunching onion and simmer for 1 minute. Sprinkle with pepper.