Ingredients Jump to Instructions ↓

  1. 3 qt chicken stock

  2. 2 tbsp fish sauce

  3. 1 tbsp sambal chili garlic sauce

  4. 2 chicken breasts, trimmed of fat

  5. 1 cup corn kernels

  6. 1 cup green peas

  7. 1 cup diced red pepper

  8. 1 1/2 cup s diced onions

  9. 1 cup diced celery

  10. 1/2 of a (5 fl.oz.) bottle of soy sauce

  11. 1 1/2 lb. cooked egg noodles

Instructions Jump to Ingredients ↑

  1. To enrich the chicken stock, place it cold in a pan with the raw chicken breasts. Put on the stove and bring to a boil. Reduce the heat and simmer until the chicken is done, about 15 minutes. Turn off the heat and let cool slightly. Remove the chicken and slice into thin long strips. Strain the chicken stock, reserving the liquid, to remove the scum that had formed from cooking the chicken. In a separate pot, saute the onions and celery in a little oil until they start to turn translucent. Add the chicken stock, soy sauce, fish sauce, and sambal. Bring to a boil; reduce the heat and let simmer for 10 minutes. Add the diced pepper, the corn, peas, and chicken. Let simmer 5 more minutes. Serve with wide egg noodles.


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