Chinese Chicken Noodle Soup
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 teaspoon olive oil ((or chicken fat))
- 2 pieces bone-in skin-on chicken thighs ((or boneless skinless thighs) (*footnote 2))
- 4 cloves garlic (, smashed)
- 1 ” ginger (, sliced)
- 1 green onion (, halved)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon Sichuan peppercorns ((or black pepper))
- 1 teaspoon Shaoxing wine ((or dry sherry))
- 4 cups chicken broth ((or low-sodium chicken broth))
- 1/2 bunch cilantro (, including leaves and stems (about 1 cup packed))
- 1 bay leaf
- 1/2 teaspoon soy sauce ((or to taste))
- 3 oz dried noodles ((*Footnote 3))
- 1 carrot (, sliced)
- 3 baby bok choy (, cut into 6 pieces lengthwise)
- 2 tablespoons fresh cilantro (, chopped)
Method
- Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
- Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
- Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
- Meanwhile, cook the noodles in a separate pot according to package directions.
- Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
- Use a mesh colander to remove the solid ingredients and discard them.
- Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
- Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
- Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.