Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 8 cups water
- 1 cup soy sauce
- 1/2 cup dark soy sauce
- 1/2 cup Shaoxing wine
- 1/4 cup brown sugar
- 4 garlic cloves, smashed
- 2 inch ginger, sliced
- 2 star anise
- 2 cinnamon sticks
- 1 tsp Sichuan peppercorns
- 1 lb fresh egg noodles
- 4 baby bok choy, halved
- 4 scallions, thinly sliced
- 2 hard-boiled eggs, halved
- 1/4 cup cilantro leaves
Special equipment needed:
- Large pot or Dutch oven
- Tongs
- Slotted spoon
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the chicken and pat dry. Cut into pieces.
2. In a large pot, combine water, soy sauce, dark soy sauce, Shaoxing wine, brown sugar, garlic, ginger, star anise, cinnamon sticks, and Sichuan peppercorns. Bring to a boil.
3. Add the chicken pieces and reduce the heat to low. Simmer for 45-50 minutes, or until the chicken is cooked through and tender.
4. Remove the chicken from the pot with tongs and set aside to cool.
5. Strain the broth through a fine mesh strainer and discard the solids.
6. Cook the egg noodles according to package instructions. Drain and set aside.
7. Blanch the bok choy in the broth for 1-2 minutes, or until tender. Remove with a slotted spoon and set aside.
8. Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
9. To serve, divide the noodles among four bowls. Top with shredded chicken, bok choy, and scallions. Ladle the hot broth over the top.
10. Garnish with hard-boiled egg halves and cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 10g
Carbohydrates: 70g
Protein: 45g
Sodium: 4000mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Dark soy sauce can be substituted with regular soy sauce.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Baby bok choy can be substituted with spinach or kale.
Variations:
- Add sliced mushrooms or tofu for extra protein.
- Add chili oil or sriracha for a spicy kick.
- Use rice noodles or udon noodles instead of egg noodles.
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces.
- Skim any foam or impurities that rise to the surface while simmering the broth.
- To make the broth richer, add chicken feet or pork bones.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with chopsticks and spoons.
Garnishes:
Garnish with hard-boiled egg halves and cilantro leaves.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or sesame broccoli.
Troubleshooting advice:
- If the broth is too salty, dilute with more water.
- If the broth is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F.
- Store leftovers promptly in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Soy sauce chicken noodle soup is a popular Chinese comfort food that originated in Guangdong province.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the soy sauce and brown sugar, with hints of ginger and star anise.
Serving suggestions:
Serve the soup hot with a side of steamed rice and a vegetable dish.
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Taste: Savory, Umami, Tangy, Salty, Comforting