RICE NOODLE SOUP WITH HAM AND LETTUCE RECIPE | EPICURIOUS.COM

Rice Noodle Soup with Ham and Lettuce Recipe | Epicurious.com image

The long noodles in this soup ? representing longevity ? are meant to be slurped up. In Chinese culture, cutting them would symbolize cutting one's life short. This recipe requires a whole chicken for its rich broth and makes double the quantity necessary. Reserve 1/2 cup stock for the Broccoli Spears in Garlic Sauce and freeze the remainder. After setting aside the breast meat for the soup, save the rest of the chicken for another dish. The reserved cilantro leaves can be used for the Steamed Striped Bass with Ginger and Scallions. Active time: 30 min Start to finish: 3 3/4 hr

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 (3-lb) whole chicken
12 cups cold water
1 (6-oz) slice boneless ham (1/3 inch thick) such as Smithfield ham or baked Virginia ham
1 bunch scallions
1 (1-inch) piece fresh ginger, cut into 1/4-inch slices
4 garlic cloves, crushed
1/2 cup coarsely chopped fresh cilantro stems, roots discarded
1 1/2 teaspoons salt
6 oz dried rice noodles
3 cups finely shredded iceberg lettuce (1/4 head)

Steps:

Cover chicken with 12 cups water in a 6- to 8-quart pot.
Cut off one third of ham (trim if necessary) and cut into 1/3-inch dice, then chill. Add remaining two thirds ham to pot.
Trim scallions, then cut 1 scallion into thin slices and reserve. Cut remaining scallions crosswise into thirds and add to pot along with ginger, garlic, and cilantro stems.
Cook chicken, uncovered, at a bare simmer 3 hours (do not let boil), skimming foam as necessary. (Do not stir, or stock will be cloudy.)
Transfer chicken with tongs to a cutting board, reserving stock. When chicken is cool enough to handle, remove breast meat and shred into 3-inch-long strips, discarding skin. Chill strips and reserve remaining chicken for another use. Pour stock through a fine-mesh sieve into a large bowl, discarding solids and skimming off fat (see cooks' note, below).
Bring 6 cups stock with salt to a simmer.
While stock is coming to a simmer, bring about 2 quarts water to a boil in a 4-quart saucepan. Soak noodles in a bowl of very hot water until softened, about 10 minutes, then drain in a colander. Add noodles to boiling water and cook 1 minute, then add lettuce and cook 30 seconds. Drain in a colander.
Using tongs, divide noodles and lettuce among 6 deep bowls, forming small nests, then top with shredded chicken and diced ham. Ladle 1 cup hot broth into each bowl and sprinkle with sliced scallion.
Cooks' note:
To skim even more fat from stock (for a soup with less than 4 grams fat), cool, uncovered, then chill, covered, until fat solidifies, about 6 hours.
Each serving contains about 155 calories and 4 grams fat.
Nutritional analysis provided by
Gourmet