Recipe
Salt and Lemon Somen
Tender poached chicken in a chilled, lemony salt broth with a hint of fish sauce — light and refreshing.
Ingredients2 servings
Tap each ingredient to check it off as you cook.
Directions
Trim the fat from the chicken. Rub in the sugar, then the salt.
Put the chicken, leek greens, crushed ginger and water in a pot over high heat. Skim when it boils, then simmer 25 minutes on low.
Remove the chicken and vegetables. When the chicken has cooled a little, slice it 1 cm thick.
Season the broth with salt and fish sauce, transfer to a bowl and chill it over ice water.
Boil the somen for 4–5 minutes, rinse in ice water and squeeze out the water.
Place the somen in bowls, pour over the broth and top with chicken, thin lemon slices and cilantro.
Tips for success
- Cold soup tastes milder, so season it a little stronger.
- Rubbing in sugar before salt keeps the chicken moist and tender.
