6 quartz water
2 pieces of garlic cloves
1 chicken bouillon (Knorrs brand)
2 shallots (small red onion)
2 1/2 teaspoons salt
2 1/2 tablespoons sugar (half a tablespoon = 1 teaspoon)
1/4 teaspoon whole black peppercorn
1 fresh young chicken (2 1/2 to 3 lbs.)
2 packs of Udon noodle
2 teaspoons fried garlic
1/3 cup of extra virgin olive oil
6 large pieces of garlic glove (minced or graded)
Place extra virgin olive oil into a sauce pan, add the garlic and let cook until it turns slightly golden and remove from pan into a bowl.
1. Boil water; add to water garlic, chicken bouillon, shallots, salt, sugar, whole black peppercorn.
2. Clean chicken well with salt and rinsed.
3. When water is fully boiled, add chicken and cook chicken for about 45 minutes.
4. After 45 minutes, remove chicken and all the other ingredients from the pot, leaving only the broth. Remove fat from the broth as well.
5. In a separate pot boil Udon noodle for 8 – 10 minutes. Udon noodle can be place in the pot with water and bring to a boil together. After noodle is cooked, pour noodle to a strainer and soak in cold water. Cut noodle into 3 inches long and add noodle back to chicken broth and bring to a boil. Then turn off the stove.
6. Shred chicken to stringy bits, similar to the size of the Udon noodle.
7. Add 2 teaspoons of fried garlic to the pot.
How to serve this dish.
Place noodle soup in a large bowl and add as much chicken as you desire. Garnish with parsley, scallion and top with a teaspoon of fried garlic.
Traditional Laos people usually add fish sauce to their bowl. Aslo red pepper, vinegar, black pepper, it then becomes a spicy, sweet and sour soup. It is one of my favorite soup. My mom would make this soup all the time and she would even make her own noodle.