Felt like having spicy pepper soup. Went to Asian supermarket, found pepper spice soup packet, bought dried black mushrooms, and a small piece of angelica root; it’s expensive. Well once a while we needed to spend some extra.

Then decided to use my JQ Nutri Bullet. So, took out of it bag, wash dry and ready to use. I thought I have egg noodles, but I didn’t so use glass noodles instead. So too I thought I have parsley instead I added spring onion.

I am glad that my Pepper spice chicken, dried mushrooms glass noodle soup turned out satisfying, peppery taste, comfort and delicious. Worth my search for it. Let’s cook!!!

Ingredients

1 packet pepper spice soup (bought)
6-8 goji berries
6 black peppercorns
3 slices angelica roots
3 slices ginger
500 g chicken fillets
2-4 packets glass noodles
4-6 dried black mushrooms, soak overnight
4-6 stalks of buk choy, cut into bite size
1 Tsp chicken stock powder (OPT)
1-1 1/2 c chicken stock
salt
pepper
sesame oil

Garnish

Spring onion, cut a long

Method

Using JQ Nutri Double boiler that I won in a competition years ago. Fill the big outer pot with 2/3 water, followed by second pot main boiler; filled with chicken stock liquid and powder. Put pepper spice soup ingredients, goji berries, black peppercorn, angelica root, ginger, salt, and pepper in a pouch bag, place with a few drops of sesame oil into the stock pot.

Then the third pot that is second boiler with holes put in chicken, and mushrooms. Cover the third pot. Next the bigger pot with cover. Let it simmer on medium heat for about 30 minutes until chicken and mushrooms are cooked.

Remover from hob and remove the covers. Be careful lift up the third pot out of the second main pot. Check for seasoning. Remove the chicken and mushrooms onto bowl, cover with foil, keep warm and set aside.

Turn back on hob on medium heat, check that it is enough water in the big pot. Using the second pot with stock and pouch, add in buk choy, cook until tender and cooked through about 5-7 minutes. Remove and put together with chicken and mushrooms. Next add in the glass noodles blanch in the hot stock soup about 4 minutes until softened.

Ladle the glass noodles with the soup onto the bowl with chicken, mushrooms and buk choy. Place goji berries, ginger, black peppercorn, then sprinkle spring onion on top. Serve with a glass of white wine.

Note: You can use normal pot if you don’t have the double boiler. You needed to have the pouch for pepper spice soup ingredients, and you can omit the goji berries, angelica root, ginger and black peppercorns.

I added in as I like mine to be extra spice and peppery taste. You can use any noodles of your choice. As well as mushrooms and vegetables. You may want to use chicken drumettes instead of fillets.

https://helenscchin.com/2020/11/15/pepper-spice-chicken-dried-mushrooms-glass-noodle-soup/

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