I like to change things up every now and then. I can’t eat rice everyday, and yes I do prefer noodles over rice. I love slurping noodles and the warmth of hot broth in my tummy. So at least 2-3 times a week I have to make a pot of some kind of noodle soup. But on those busy days when I don’t have time to hover over the stove all day, nui ga is my quick fix.
Nui ga is definitely my ideal comfort food. It always bring me back to my childhood when I use to experiment with my mom’s nui ga. I use to put different condiments in my soup to give it a little something more. One day it could be soy sauce, sometimes ketchup, but mostly hoison sauce. Of course my mom did not approve of this behavior but I was just a kid. I don’t do it as often now but I do grab the bottle of ketchup if I ever feel nostalgic.
1 Cornish hen
1 sweet onion
pasta of your choice ( I like using rice pasta)
1 tablespoon salt
1 tablespoon sugar
1 tablespoon mushroom seasoning
minced green onions
1. Wash chicken and scrub with plenty of salt.
2. Peel carrots and chop into bite size.
3. Add 4 quarts of water to pot and let it come to a boil and then add the chicken, 1 sweet onion, and chopped carrots, 1 tablespoon of salt, 1 tablespoon sugar, and 1 tablespoon mushroom seasoning.
4. Let chicken cook in pot. Remove scum when necessary.
5. Once chicken is cooked, a Cornish hen will take about 30-45 minutes, remove and let cool down.
6. Once chicken has cooled, remove from broth and shred chicken. I usually throw the bones back into the broth and turn the heat to low.
7. Make final adjustment with more salt and sugar if needed.
8. Boil the pasta to al dente. Drain and rinse with cold water.
9. If you are serving a lot of people as once, you can throw the pasta into the broth. Let it come to a boil and then transfer to serving bowl. Top off with cilantro/green onions and black pepper.
10. If you are eating individual bowls, I would transfer to smaller pot to heat of individual bowl.