Chinese Chicken Noodle Soup
A delicious and authentic noodles and dumplings recipe for Chinese Chicken Noodle Soup, prepared with traditional seasonings and techniques.
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 spring onions (, 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 fresh coriander (, 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 fresh coriander (, chopped)
Preparation Steps
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, spring onions, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
Add the Shaoxing wine, stock, fresh coriander, 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 fresh coriander and serve hot.