About the Dish

Per Serving
Calories 440
Total Fat 7 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 710 mg
Total Carbohydrates 62 g
Dietary Fiber 6 g
Sugar 11 g
Protein 33 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Wheat Beer

Wheat beer goes wonderfully with ginger. That isn't a stretch to say, because there is more than one wheat beer that features ginger as an adjunct. For this dish of chicken in ginger broth, we are going to suggest pairing with South Carolina's Westbrook White Thai. White Thai features ginger and lemongrass, along with spicy Belgian yeast and some traditional coriander. It should complement the ginger and help make this take on chicken noodle soup even better.

Riesling Kabinett, Mosel, Germany

This wine has a touch of residual sweetness that bounces off the ginger note very well, almost making it seem like candied ginger. A low-alcohol wine that is crisp, it pairs nicely with just about every Asian-inspired dish. At just 8.5% alcohol, you might find yourself reaching for another bottle!

METHOD

1
MISE EN PLACE • Peel and halve onion. Cut 1 half into 4 wedges. Thinly slice remaining half. • Slice ginger into 1/4-inch-thick coins (no need to peel). • Thinly slice green onion, keeping white and green parts separate. • Thinly slice jalapeño crosswise. • Pick basil leaves. • Quarter lime.
2
• Place a saucepot over medium-high heat. Add onion wedges and ginger. Cook, turning occasionally, until onion browns, about 5 minutes. • Add 4 cups water and bouillon cube. Simmer 10 minutes. • Strain broth into a bowl. Return liquid to saucepot.
3
• Add chicken and sliced onion. Simmer until chicken is tender and opaque throughout, about 10 minutes. • Transfer chicken to a cutting board. Let cool. Increase heat under pot to high.
4
While chicken cools: • Add noodles to broth. Cook, stirring occasionally, until noodles are just tender, 4-5 minutes. • Remove pot from heat.
5
• Shred chicken, and return to soup. • Stir in onion whites, fish sauce and sugar. Taste and adjust seasoning as desired with kosher salt.
6
• Divide soup between 2 large bowls. • Garnish with jalapeño, pea greens, basil and onion greens. • Serve with lime, and enjoy!
7

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