Thursday, May 26, 2016

Chicken Noodle Soup

Nothing beats chicken noodle soup on a crisp winters day. There are a couple of steps and a couple of pots involved in this version, but it’s not overly complicated or confusing, just keeping the two stocks separate gives a cleaner flavour and lets the chicken stock reduce down and develop deep caramel flavours.

Chicken Stock
Chicken, broken down to fit in the pot.
Chili, whole dried sichuan
Bay Leaf
  • Add the chicken to a pot and cover with an inch of water, toss in the rest of the ingredients and bring to a simmer.
  • Cook until the chicken is done, but not falling off the bone. Transfer the chicken to a bowl.
  • Strain the liquid and put back on the heat. Reduce to about a quarter of the original volume.
Vegetable Stock
Wood ear fungus (black)
Shiitake, dried
Bacon, fatty rashers
MSG (optional)

  • Add all to a pot and cover with water. Bring to a simmer and cook for half an hour. Strain.

Building the bowl
  • Pick the meat off the chicken, and set aside.
  • Combine both the stocks, taste and season with salt, soy and sesame oil. Reduce a little if required.
  • Cook fresh noodles.
  • Portion the chicken and noodles into bowls, pour over hot broth, add spoon or so of chilli crisp (or oil), and a little bit of pickled daikon. Slurp and enjoy.

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