for 4 people
700 ml chicken stock
150 ml water
1 garlic clove cut in half
2 tablespoons soya sauce
1 teaspoon Worcestershire sauce
A piece of fresh ginger (a slice approx. 1 cm thick)
½ teaspoon cumin seeds
Pinch of chili powder
300 g noodles
8 thin slices of Speck Alto Adige PGI
4 thin slices of chicken breast
2 teaspoons sesame oil
A few spinach leaves
4 tablespoons sweetcorn
4 eggs at room temperature
1 sliced spring onion
Heat the chicken stock and add the clove of garlic, soya sauce, Worcestershire sauce, ginger, cumin seeds, chili powder and water. Leave to infuse on a very low heat for at least 10 minutes.
Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 6 minutes. Once they have boiled for 6 minutes, immediately run them under a cold tap until their shells are completely cold and you can peel them.
In a hot non-stick frying pan, sauté the slices of Speck Alto Adige PGI with a small amount of oil until they are crispy.
In the same frying pan, cook the slices of chicken breast and then cut them into strips.
Cook the noodles in plenty of salted water (or according to the instructions on the packet). Drain them and put them in a bowl. Cover with the spicy chicken broth and on top add the crispy Speck Alto Adige PGI, strips of chicken breast, a few spinach leaves, the sweetcorn, the sliced spring onion and the egg cut in half.
Finally, sprinkle with sesame seeds.
Created by: Stefano Cavada