"Actually, there are dual inspirations for this soup, for it really a version of My Mother's Praise Chicken from Kitchen infused with Chinese flavours. What you end up with is the sort of soup you want to eat in bowls held up inelegantly close to your mouth so that you are in easy slurping distance. I am embarrassed to say that I can't use chopsticks, unless they're the children's sort held together with a piece of card and an elastic band, but this soup really makes me want to learn.
I always recommend organic chicken (or organic meat generally) but I am mindful of the fact that not everyone can afford the luxury. Even so, if you use an intensively farmed chicken here (and the lack of taste is only one concern), you just won't get a flavoursome enough soup, in which case some bouillon cubes or concentrate in the water.
I've given an exuberant list of ingredients for sprinkling on at the end, as I love that final fling of flavour. And though I haven't added them here, should you be making a fresh foray to an Asian food store to make this, and you see Chinese flowering chives about, they would be a real treat, and are so beautiful. Despite the Asian inspiration for the soup's flavour, I make a steep geographical about-turn and use golden nests (one per person) of an egg-enriched tagliolini for the noodle element, though I do also love this with those very thin mug bean or rice vermicelli. In fact, I just can't think of a bad way of eating this: even noodle-less, and thus rather not living up to its title, this is bliss in a bowl. "
— from Simply Nigella, by Nigella Lawson (Appetite by Random House, 2015)
Serves 6 to 8
INGREDIENTS FOR THE SOUP
3 leeks, cleaned and trimmed
3 carrots, peeled and trimmed
3 stalks celery, trimmed
3-inch piece fresh ginger, peeled and finely grated
1 small or medium chicken, preferably organic
1 tablespoons vegetable oil
1/2 cup Chinese (Shaoxing) rice wine
tied stalks from a bunch of cilantro, plus leaves to serve (see below)
2 1/2 quarts cold water
2 teaspoons sea salt flakes or kosher salt
1 teaspoons Szechuan pepper or crushed red pepper flakes
2 tablespoons soy sauce, plus more to serve
2 fat cloves garlic, peeled and finely grated or minced
zest and juice of 1 lime, preferably unwaxed
10 ounces baby bok choy, tatsoi, choi sum, or other greens of choice
4 ounces radishes
2 ounces dried fine egg noodles or vermicelli per person
salt for noodle water to taste
1/2 teaspoon Asian sesame oil, plus more to serve (see below)
Asian sesame oil
2 (or more to taste) fresh red chiles, seeded and finely diced (optional)
leaves from a bunch of cilantro (see above)
finely chopped chives (optional)
Slice each trimmed leek in half lengthways, and cut into 1/2-inch slices. Set aside. Cut the carrots into 1 1/2-inch lengths and quarter each log lengthways. Chop the celery into 1/2-inch slices, reserving any leaves to add to the soup at the end. Grate the ginger onto a plate for the time being. I use a microplane grater and get 4-5 teaspoons of fiery pulp out of this. Don't wash up the grater yet, as you'll need it for the garlic and lime later.
Now, with your vegetables prepped, untruss your chicken, cut off (but do not discard) the ankle part of the leg (I find kitchen scissors more than adequate to the task), and put the chicken, breast-side down, on a cutting board, then press down until you hear the breastbone crack — perhaps I shouldn't like this as much as I do — and the chicken is slightly flattened. Wash your hands, and then warm the tablespoon of vegetable oil in a pan that comes with a lid and that's big enough to take all the ingredients comfortably; I use a saucepan of 12 inches in diameter, 5 inches deep, which is a tight, but good, fit.
When the oil hot, put the chicken in, breast-side down, and leave to brown for 3 minutes; the heat should not be too high for this or it'll start burning. Turn the chicken the other way up, then turn the heat to high and chuck in the rice wine. While it's bubbling, throw in the chicken ankle pieces along with the tied cilantro stalks, sliced carrots, and celery.
Pour in the water, then add the sea salt flakes, Szechuan pepper (or crushed red pepper flakes), soy sauce, and finely grated ginger. Add the garlic, then grate in the zest of the lime, and squeeze in the juice of half of it. Let this come to a boil.
Once it's bubbling, clamp on the lid, turn the heat to low, and let it simmer, covered, for 1 hour. Once the hour is up, take the lid off, then turn up the heat and bring it back to a boil again, and, once it is, add the leeks you sliced earlier. Cover partially with the lid and cook for 10 minutes, then let the broth simmer uncovered and confidently for another 10 minutes. This is to let the broth strengthen a bit. Then turn off the heat altogether, though keep the pan on the stove, clamp the lid back on, and leave for at least 20 minutes and up to 1 hour. While this is going on, I'd put a saucepan of water on to boil the noodles later, and salt it when it comes to a boil.
When you want to eat, remove the chicken to a board: it may be falling to pieces, but so much the better. Remove the chicken skin (I discard it, as for me there's no joy in chicken skin unless it's crisp), then take the meat off the bone and shred it. And by the way, should you not use up all the chicken for the soup, know that it is magnificent — flavoursome and tender — in a salad or sandwich the next day.
Chop the stems of the greens you're using, and put the leaves into a separate pile. Quarter the radishes top to tail. Bring the pan of soup back to a boil, add the stalks of the greens and the quartered radishes, and let it come back to a boil once more. At the same time, add the noodles to the pan of boiling salted water, and cook them (if you're using the fine noodles or vermicelli they shouldn't take more than 2-3 minutes).
Add the leafy parts of the greens to the bubbling soup and drain the noodles. Put the noodles and shredded chicken into your serving bowls. Taste the soup for seasoning, and add more salt (or soy) and the juice of the remaining half of lime, if you think it needs it. When satisfied, ladle the fragrant broth, with its vegetables, on top of the chicken and noodles, add a drop of sesame oil to each bowl, then sprinkle with chopped chiles, cilantro, or chives, as you wish. Bring the bottles of soy sauce and sesame oil, and some more of the chopped chiles and herbs to the table for people to add as they eat. Warning: don't burn your mouth; this soup smells so good, I'm afraid it's easy to be dangerously impatient and eat while the soup's still scaldingly hot.
Transfer leftover cooked chicken to a container, cover, and chill within 1 hour. It will keep in refrigerator for up to 3 days
The cooked and cooled chicken can be frozen, in airtight containers or resealable bags, for up to 2 months. Thaw overnight in refrigerator before using.
NOTE FROM TARA:
Because I'm probably the only fan of radishes in my household (I'd be sad, but it means more for me), I left them out of the soup pot and added them instead to my serving alone.