Poached chicken with broth & vermicelli noodles

Detailed step-by-step description of how to cook the dish "Poached chicken with broth & vermicelli noodles". Try it by all means

Recipe «Poached chicken with broth & vermicelli noodles» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 750ml water, 2 tbsp chopped fresh coriander stems, 2 tsp finely chopped fresh ginger, 1 large garlic clove, thinly sliced, 4 fresh kaffir lime leaves, centre veins removed, leaves finely shredded lengthways , 2 large single chicken breast fillets, visible fat trimmed, tenderloins detached, 1 bunch choy sum, washed, 2 large fresh red chillies, halved, deseeded, thinly sliced lengthways , 1 tbsp fish sauce, 1 125g pkt rice vermicelli noodles, 1/4 cup loosely packed fresh coriander leaves.

Ingredients:

• 750ml water 
• 2 tbsp chopped fresh coriander stems 
• 2 tsp finely chopped fresh ginger 
• 1 large garlic clove, thinly sliced 
• 4 fresh kaffir lime leaves, centre veins removed, leaves finely shredded lengthways 
• 2 large single chicken breast fillets, visible fat trimmed, tenderloins detached 
• 1 bunch choy sum, washed 
• 2 large fresh red chillies, halved, deseeded, thinly sliced lengthways 
• 1 tbsp fish sauce 
• 1 125g pkt rice vermicelli noodles 
• 1/4 cup loosely packed fresh coriander leaves 

Instructions

1. Combine water, coriander stems, ginger, garlic and half the lime leaves in a frying pan, and bring to a simmer. Add chicken fillets and tenderloins, cover, and simmer over low heat, removing tenderloins after 5 minutes, for 10 minutes or until chicken is just cooked through. Place tenderloins and chicken on a plate and cover with foil. Set aside for 10 minutes to rest.
2. While chicken is resting, cut choy sum stems into 4cm lengths and coarsely shred the leaves. Add the stems to the frying pan of stock and simmer, uncovered, for 2 minutes. Add the remaining lime leaves, choy sum leaves, chillies and fish sauce, and simmer, covered, for 1 minute or until choy sum leaves wilt.
3. Meanwhile, add noodles to a large saucepan of boiling water and cook, uncovered, for 2 minutes or until just tender. Drain well and divide among serving bowls.
4. Cut the chicken across the grain into thin slices and place on top of the noodles.
5. Ladle the choy sum and broth over the chicken and top with the coriander leaves. Serve immediately.