Chicken broth

• Cook By: Fundació Alicia/ Restaurante Les Cols
• Theme: Meat dishes Influencer
• Main Ingredients: chicken, noodle
• Serving Size: 8

For the broth

Ingredients

• 1 Chicken
• 2ea Onion
• 2ea Carrot
• 1 stalk Celery
• 5 g Ground black pepper
• 4 L Cold water
• 6 g Salt
• 45 g Yondu, Light
• 20 g Extra virgin olive-oil

Directions

1. Peel and dice the onions, carrots, and celery. Cut the chicken into quarters.

2. In a stock-pot with 20 ml olive oil, cook the diced vegetables until they soften, then add the chicken quarters and brown well.

3. Cover the vegetables and the chicken with 4 L of water and bring to a boil.

4. Once boiling, reduce the heat and let simmer for two hours.

5. Remove the chicken from the broth and add salt and pepper to taste.

6. Strain and add 45 g Yondu, Light(Jang Sauce), to the broth.

For the buckwheat noodle

Ingredients

• 500 ml Water
• 100 g Buckwheat flour
• 1.5 g Xanthan gum
• 2 g Salt

Directions

1. Bring 500 ml of water to a boil in a saucepan. Once boiling, add the buckwheat flour while whisking continuously. Add the salt and allow to cook for 5 minutes to produce a dense, uniform batter with no lumps.

2. Add the xanthan gum to the batter and blend with an electric blender until smooth.

3. Transfer the buckwheat batter into a condiment squeeze bottle and refrigerate until ready to serve.

Presentaion

Ingredients

Directions

1. Heat the broth and serve in a soup dish. Gently squeeze the buckwheat batter into the soup, forming a spiral, as if it were a noodle.

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