This winter, try out some piping hot thenthuk at home

  • This winter, try out some piping hot thenthuk at home
    This winter, try out some piping hot thenthuk at home
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There’s nothing like a hot bowl of soup on a cosy, winter day. But wouldn’t it be better if you can also chomp on some noodles at the same time? To make your life a lot more interesting and easier, we bring you this Hand-pulled Tibetan Chicken Noodle Soup recipe by Chef Subrata Debnath, executive chef, Vivanta by Taj, Gurgaon. Try it out at home, you will love it.

250 gm – Chicken wings
100 gm – Diced boneless chicken breast or thigh
50 gm – Chopped spring onions
50 gm – Chopped celery sticks
50 gm – Diced ripe tomatoes
50 gm – Diced potatoes
50 gm – Diced onion
50 gm – Diced pok choy
50 gm – Diced white radish
2 tsp – Minced garlic
2 tsp – Soy sauce
1 tsp – Schezuan pepper powder
Salt to taste
1 tbsp – Sesame oil
1 cup – Oats
100 gm – Whole wheat flour
Water as required

* Create a stiff dough by kneading whole wheat flour and oats with water. Rest for 15 minutes. To make the thenthuk (handmade pulled noodles), roll the dough into thin cylinders by hand and flatten them like a ribbon.

* Heat oil in a pan and add the minced garlic, spring onions and celery (in that order). Sauté till translucent and aromatic. Add the chicken wings and about 500 ml of water and let the stock simmer for 30 to 40 minutes. Once done, remove the wings.

* To the simmering stock, tip in the boneless diced cuts of chicken, potato, onion and white radish and let it cook while you add the pok choy .

* Tear bite-sized thick noodle pieces from the ribbon noodles and drop them into the soup one by one. Simmer for about 15 minutes until the thenthuk is cooked.

* Add the soy sauce and Schezuan pepper powder. Check seasoning. Add some chopped celery leaves to finish.

* Serve hot.

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