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The Creative Issue – News for Creatives | August 11, 2020

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Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup

| On 02, Aug 2014

This Chinese chicken noodle soup is a winter warmer worthy of being cooked all year round.

Not only is this dish extremely healthy, it will also envelop your house with the beautiful aroma of Chinese spices and will fill your belly with delicious chicken.

This is my Mama’s adaptation of Neil Perry’s Master Stock Chicken. It’s easy for any level of chef to master and should be eaten by all.




Broth Recipe

1.6kg chicken left whole

1.5L water

1 cup light soy sauce

1 cup white wine

150g palm sugar

2 pieces dried mandarins or orange peel

2 sticks cinnamon

4 star anise

1 large knob of ginger peeled and sliced

3 cloves garlic


400g Pad Thai noodles

Bok choi

Mushrooms finely sliced- button, enoki, shiitake, as many types as you have or want!



  1. Remove all visible fat from the chicken and wipe out the cavity with paper towels. Bring all the ingredients to a boil. Turn down and simmer for 20 minutes. Submerge the chicken in the stock, breast side down and bring back to a boil. Lower the heat and cook on a strong simmer for 20 minutes. Turn the chicken and let it simmer until cooked.
  2. Remove the chicken and strain it over the soup until dry. Once cold, chop it and fry on a medium pan to make the skin crispy.
  3. Cook noodles following packet instructions.
  4. Cook mushrooms and bok choi in stock
  5. Place cooked noodles in a bowl, add crispy skinned chicken and pour over the stock until your heart is content.

Serves 4