Soups

Chicken noodles with poached egg


Ingredients for making chicken noodles with poached egg

Bouillon:

  1. Homemade chicken 800-900 grams
  2. Carrot 1 piece
  3. Onion 1 piece
  4. Pepper black peas 3-5 pieces
  5. Distilled pure water 3 liters

Dough:

  1. Chicken egg 2 pieces
  2. Wheat flour 2 cups for dough and 2-3 tablespoons for rolling
  3. Distilled pure water 2 tablespoons
  4. Salt half a teaspoon

For poached egg:

  1. Chicken egg 1 piece
  2. Table vinegar 9% 2 tablespoons
  3. Salt 2 pinches

To serve 1 serving:

  1. Green onion (chisel) 2-3 stems
  2. Ground black pepper to taste
  • Main ingredients: Chicken, Eggs, Flour
  • Serving 1 serving
  • World CuisineFrench Cuisine

Inventory:

Knife - 3 pieces, Stove, Paper kitchen towels, Measuring cup for water, Tablespoon, Deep bowl - 3 pieces, Deep pan with a lid - 2 pieces, Plate, Small bowl, Skimmer, Fine mesh strainer, Plastic food wrap, Metal kitchen spatula, Rolling pin, Kitchen towel, Cutting board - 3 pieces, Stewpan, Deep bowl, Soup ladle, Deep plate

Cooking chicken noodles with poached egg:

Step 1: prepare the chicken and vegetables.

We take a domestic chicken weighing 800 - 900 grams and clean it with a knife from small feathers. After we turn on the burner on the stove to the strongest temperature and holding the carcass by the legs with your hand, we singe its skin in order to get rid of the hairs. Now we wash the chicken under running water from any kind of pollution, dry it with paper kitchen towels, put on a cutting board and divide into 9 parts. First we cut off 2 wings, then we cut off 2 legs, which in turn we divide into 2 legs and 2 hips, after we separate the back from the brisket, cut the fillet from the sternum and cut it into 2 parts as well. After we shift the chicken meat into a deep bowl.

Step 2: prepare vegetables and herbs.

Now we prepare carrots with onions, peel them with a knife from the peel, while we don’t cut the tail on the onion, due to it this vegetable will not break apart during cooking. After we wash the ingredients together with green onions under a stream of cold running water from sand and any other contaminants. Then we dry the vegetables with paper kitchen towels to prevent excess moisture and put them on a plate. After shaking the greens over the sink from excess liquid, lay it on a cutting board, finely chop with a knife and transfer to a small bowl.

Step 3: Cook the broth.

Now we take a deep pan, put 2 legs, 2 thighs, 2 wings, 2 pieces of fillet and a back with a neck in it. Pour the chicken with 3 liters of pure distilled water. We put the container with the ingredients on the stove, turned on to a strong level, and bring the liquid to a boil. After boiling, we fasten the temperature of the plate to a level between small and medium. Using a slotted spoon, we remove the foam that appears on the surface of the water - this is noise that is completely unnecessary in this dish. Then add onions with carrots, black pepper with peas to the pan, cover the container with a lid so that the gap remains, and cook the broth for 1 hour Then salt to taste and cook it yet 30 minutes.

Step 4: knead the dough.

While the broth is boiling, prepare the noodles. We take a sieve with a fine mesh and sift through it the right amount of wheat flour directly into a deep bowl. After that, we drive in eggs without shell. Add a little salt, a couple of tablespoons of pure distilled water and knead with a clean hand a dense, elastic and plastic dough. Then we roll the semi-finished flour into a bowl, wrap it in plastic wrap, put it back in a bowl and stand it in this form 20 minutes.

Step 5: chop and dry the noodles.

After 20 minutes, remove the film from the dough, put the semi-finished flour on a tabletop sprinkled with flour and divide it with a metal kitchen spatula into 2 equal parts. After that, using a rolling pin, we roll each piece of dough into a layer no more than 2 millimeters thick. Sprinkle the surface of the rolled out semi-finished product with a small layer of flour, wrap it with a roll and use a sharp kitchen knife to cut it across so that it turns out the noodles are thick up to 5 - 7 millimeters. We cover the baking sheet with parchment paper, distribute the chopped noodles on its surface and put it in a well-ventilated place on 20-30 minutes, for example, opposite an open window. During this time, the flour product will dry out a little and in the future it will be easier to work with noodles.

Step 6: filter the broth and prepare the chicken.

After 1.5 hours the chicken stock will be ready, and the noodles will have time to dry. Using a slotted spoon, remove pieces of chicken meat from the aromatic liquid and transfer them to a deep bowl. Then we take a clean deep saucepan, set a clean sieve with a fine mesh on its surface and filter the broth through it, holding a saucepan with hot liquid with a kitchen towel. Separate the cooled chicken from the bones, put on a cutting board, cut into strips, or leave the pieces whole and transfer them to a pan with strained broth.

Step 7: cook the noodles.

We again put the chicken pan on the stove, which is switched on to a medium level, add salt to taste and bring the liquid to a boil. After boiling, pour homemade noodles into the same container and cook it 10 minutesstirring occasionally with a slotted spoon.

Step 8: boil a poached egg and bring the dish to full readiness.

While boiling noodles, we begin to cook poached egg. We turn the adjacent burner to the middle level and put on it a stewpan, half full of ordinary running water. When the liquid boils, add a little vinegar and salt to it. After we fasten the temperature of the plate to a small level, use a knife to break the chicken egg into the soup ladle so that the yolk remains intact, and carefully lower it into boiling water. Do not forget that for one serving of this delicious soup there is 1 chicken egg, if you need more servings, it is advisable to cook the eggs alternately. Cook poached egg no more 1 - 2 minutes and then we transfer it to a deep bowl. After the noodles have reached full readiness, put it in a deep portioned plate, add pieces of chicken to it, spread the poached egg on top, fill in all the soup components with aromatic broth, sprinkle with chopped green onions, as well as ground black pepper and serve the first hot dish to the dining table.

Step 9: serve the chicken noodles with poached egg.

Chicken noodles with poached egg are served immediately after cooking hot. This dish is decorated in different ways, very often in France, first put boiled meat on the bottom of the plate, noodles on top, then poached egg and then sprinkle fragrant soup with chopped herbs, well, you can do it as you like. This soup does not need any additions, unless you can serve separately fresh bread, spiced buns or croutons. Savoring this yummy is pleasant under a glass of dry or semi-dry white wine. Cook with love and enjoy! Enjoy your meal!

Recipe Tips:

- - In addition to all the spices and vegetables indicated in the ingredients, you can also use laurel leaves, allspice peas, celery root, cilantro leaves and dried lemongrass for cooking the broth.

- - Poached egg can be boiled in a plastic bag. Just beat a chicken egg into it, let the air out of the bag, tie it tightly or seal with an elastic band, dip it in boiled water and cook for 4 - 5 minutes.

- - Do not forget that for cutting raw vegetables, raw or cooked meat, there should always be separate cutting boards and knives.