Updated: Nov 14, 2020
I was playing around with another recipe of mine and I came up with this one, it is sort of a stew with noodles.
1 3lb chicken cut up
3 cups of cubed pork, about 1-inch cubes
14 to 18 large shrimp or prawns, shelled (keep the shells)
4 to 6 Andouille Sausage, cut into 1/2 inch slices
2 medium onions, one quartered and the other thinly sliced
3 stalks of celery cut in half
6 sprigs of cilantro
1/2 cup Chinese cabbage, shredded
1 chili of choice, seeds removed and diced
1 lb of Chinese noodles
1/4 cup sesame oil
1/4 cup fresh grated ginger
1 tablespoon paprika
3 tablespoon soy sauce
salt and pepper to taste
In a large deep saucepan add about a quart of water enough to cover the chicken. Add to the pot the shrimp shells, the one quartered onion, celery, and the cilantro: bring to a boil, reduce and let simmer for 35 to 40 minutes, covered. Once the chicken is falling off the bone, remove from heat. Remove chicken, set aside to cool and strain the stock, and set aside.
In a large deep skillet heat oil and saute half of the remaining onion and about half the ginger for about 5 minutes. Now add the pork, brown and remove and repeat with the sausage: set both aside. Drain off most of the oil and set the skillet aside.
Once the chicken has cooled, remove from the bone and shred. Place the skillet back over medium heat and return all the cooked meats to the skillet, saute until rewarmed. Next add all the remaining ingredients, with the exception of the shrimp and the soy sauce, to the skillet, along with 2 cups of the reserved stock. Reduce heat and cover for 30 minutes. With 5 minutes to go add the shrimp and the soy sauce.
While the stew is simmering cook the noodles as per the package. I cook the noodles with a cup of the reserved stock.
Once all done, spoon noodles into the bottom of the serving bowls, followed by the stew. Garnish with cilantro and serve.
#Chicken #Pork #Shrimp #AndouilleSausage #Spices #Chilis #VariationsonCooking #FallRecipes