Ingredients for 4 persons
1 litre chicken broth
4 chicken drumsticks
30 g ginger
1-2 cloves garlic
150 g rice noodles
50 ml TOMAMI Japan or TOMAMI # 2
Some sprigs of coriander, mint and basil
Some lime wedges
Red pepper to taste
1. Boil the broth. Slice the ginger and add to the broth together with the crushed
garlic. Add the chicken drumsticks and cook for 30 minutes.
2. Prepare the rice noodles according to the instructions on the package. Remove the cooked drumsticks from the broth and plunge into cold water to cool off. Remove the skin and cut into mouth-sized pieces. Drain the broth through a fine sieve into a second pot.
3. Season the broth with TOMAMI Japan (or TOMAMI# 2) and add salt. Drain the rice noodles and add to the broth together with the chicken.
4. Fill into bowls, sprinkle with the herbs. Serve with lime wedges, red pepper rings and TOMAMI Japan (or TOMAMI #2) according to taste.
Preparation time: 40 minutes
A recipe by Stevan Paul.