Preparation:
Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover by 2-inches. Bring to simmer. Reduce heat to low.Simmer gently until liquid is reduced to 4 cups about 2 1/2 hours. Strain broth into large measuring cup, discard solids. Season broth to taste with salt. Regrigerate at least 30 minutes. Spoon off fat from top of broth. (Can be made 2 days ahead. Cover and chill.) Using scissors cut noodles into 3-inch lengths. Place in large bowl. Add enough hot water to cover' let stand about 10 minutes to soften. drain well. Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots,mint, cilantro,remaining 4 chopped green onions in separate bowls. Return broth to saucepan. bring to simmer. Transfer broth to fondue pot. Set pot over fonfue burner and adjust heat, so that broth simmers. Allow guests to simmer chicken slices in the broth until cooked throgh, about 3 minutes. Serve with sauce, vegetables and noodles. * Clear dried noodles also known as cellophane or tenasparent noodles available in Asian markest and Asian food section in come supermarket |
