Cut the tendon’s of
Chicken Wings (12)
to keep them straight during cooking.
simmer the wings in 2 quart of water, seasoned with
Kosher Salt (to taste)
Cayenne Pepper (to taste)
Fresh Ginger (to taste)
Garlic Paste (to taste)
, cook until the wings are tender but NOT falling apart, remove wings, check/adjust the flavor of the soup, let
steep in the soup for a couple of minutes before serving
Wash and peel
Carrots (4 1/2 cups)
. Cut with a potato peeler or a mandoline into thin, long “noodles”.
Blanch the carrots briefly, drain, shock in ice water.
Trim and blanch
Green Beans (4 cups)
briefly, drain, shock in ice water.
Place the wings and veggies / “noodles” in a deep serving bowl, cover with the chicken soup. Serve and enjoy!