Chinese Chicken Noodle Soup
Giulietta Avenia | 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 Mamaâ€™s adaptation of Neil Perryâ€™s Master Stock Chicken. Itâ€™s easy for any level of chef to master and should be eaten by all.
1.6kg chicken left whole
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
Mushrooms finely sliced- button, enoki, shiitake, as many types as you have or want!
- 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 simmerÂ until cooked.
- 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.
- Cook noodles following packet instructions.
- Cook mushrooms and bok choi in stock
- Place cooked noodles in a bowl, add crispy skinned chicken and pour over the stock until your heart is content.