Chinese Chicken Noodle Soup
I like chicken noodle soup, and it is apparent that every culture has their own version. There is the Thai version, the US version, and now I have found the Chinese version, and this version is based on simplicity. I think we could learn a lot from the Chinese way of cooking. This is a modified version of the original recipe as I am going to state making the broth, and using dried Chinese egg noodles.
Ingredients
- 4 chicken legs, skin on, bone in
- 2 1/2 cups Chinese egg noodles, cooked, see Step 4
- 2 bunches bok choy, roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon white pepper powder
- 1 tablespoon spring onion, finely sliced
Instructions
- First thing you need to make is the broth, which will give you broth and the chicken meat needed for the recipe. In a pot, add the chicken legs, and 6 cups of water. Bring to a boil and cook for 15 to 20 minutes or until the legs are cooked through. During the cooking, skim off any scum on the surface. Now you just made broth and cooked the chicken legs.
- Remove the legs to a plate and strain the broth, retain 4 cups for use in this recipe. And retain the rest of the broth to use for cooking the noodles.
- Using two forks, shred the chicken meat and discard the skin, bones and cartridge (good treat for your dog).
- After retaining 4 cups of broth, add the rest to a pot, add the dry noodles, add water as needed to about 2 inches above the noodles and bring to a boil and cook until the noodles are tender.
- In another pot heat the 4 cups of broth to a simmer, season with salt and white pepper powder (white pepper powder is important, it is strong and imparts a great flavor, mix that in well).
- When at a simmer, add the noodles and the Bok Choi, when the Bok Choi is wilted, spoon about a cup of noodles into two bowls, top with the shredded chicken, pour in extra broth to cover the noodles.
- Serve.
Notes
Low cost.
This recipe for Chinese Chicken Noodle Soup is from China Sichuan Food.
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