CHICKEN SOUP
Serves: 4 – Prep: 15 minutes – Cooking: 2 hours
ingredients
- 1 whole chicken, quartered, skin removed
- 500ml (2 cups) diced carrots
- 500 ml (2 cups) celery, brunoise
- 500 ml (2 cups) onion, chopped
- 3 cloves of garlic, minced
- 250 ml (1 cup) white wine
- 5 ml (1 tsp) mixture of Provencal herbs
- 30 ml (2 tablespoons) chicken stock concentrate
- 30 ml (2 tablespoons) tomato puree
- Salt and pepper to taste
Preparation
Stage 1
In a saucepan, add chicken, carrots, celery, onion, garlic, white wine, herbs de Provence, chicken stock, tomato puree, cover with water and simmer over medium heat for 2 hours.
2nd step
Remove the chicken, debone it, shred it and return half of it to the pan. Check the seasoning.
Step 3
Add cooked rice or already cooked pasta before serving.
Serves: 4 – Preparation: 20 minutes – Cooking: about 5 minutes
ingredients
- 500 ml (2 cups) shredded chicken
- 500 ml (2 cups) fine rice noodles
- 1 egg, yolk
- 90 ml (6 tablespoons) barbecue sauce
- 1 package Vietnamese roll or spring roll rice paper
- Qs Ranch Sauce
Qs: oil for frying
Preparation
Stage 1
In a bowl of hot water, let the noodles rehydrate for 10 minutes.
2nd step
Then drain them, roughly chop them and mix them in a bowl with the chicken, egg yolk and barbecue sauce.
Step 3
On the work surface and a damp cloth, place a sheet of rice and moisten it by rubbing it with fingers wet with hot water.
Step 4
Once softened and slightly moistened, place some of the prepared filling on one side of the rice paper, then roll up to the middle, fold the sides and finish to form a tight roll. Repeat this for each sheet of rice.
Step 5
In the oil of the deep fryer or a pan with oil bottom, fry each roll for 2-3 minutes until crispy and golden.
Step 6
Place the rolls on a paper towel before relishing them accompanied by your choice of sauce.