- Yield: 2 people
- Active time: twenty minutes
- Total time: twenty minutes
This is actually the type of chicken noodle soup I'm able to enter into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended inside a wealthy stock. However this is not some bland rendition. No, this soup is imbued using the haunting aroma of star anise and cinnamon, and tickled through the numbing experience of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which will come together surprisingly fast.
It's an execllent recipe from Appetite for China . Leeks and mushrooms from the base, with a few soy sauce and grain wine adding a pleasant depth. But it is the spices that actually set the broth apart. Although it tastes remarkably complex, for those who have some leftover roast chicken, this meal could be made in under half an hour.
Serious Eats Dinner Tonight: Sichuan-Style Chicken Noodle Soup Recipe Studying Options: Cooking Mode
Ingredients
- 1 leek, cleaned, ends trimmed, hard eco-friendly parts discarded, and thinly sliced
- 4 shiitake mushrooms, stems removed, thinly sliced
- 4 cups chicken stock
- 1 tablespoon vegetable oil
- two tablespoons soy sauce
- 1 tablespoon grain wine
- 1 stick cinnamon
- 1 whole star anise
- 1 teaspoon ground Sichuan pepper
- teaspoon freshly ground pepper
- 8 ounces Chinese noodles (fresh egg noodles or lo mein)
- pound roasted chicken, shredded
- 1 jalapeno, stemmed, seeded, and finely chopped
Directions
Bring large pot water to some boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Prepare until leeks are soft, four minutes.
Add chicken stock, soy sauce, grain wine, cinnamon, star anise, Sichuan pepper, and pepper. Turn heat to high and produce to boil. Reduce heat to medium-low, and simmer for 5 minutes.
Meanwhile, add noodles to large pot of boiling prepare for exactly about a minute under instructions on packaging say. When timer beeps, drain noodles and transfer to saucepan. Add shredded roast chicken and prepare for just one minute.
Serve soup in large bowls with garnish of chopped jalapenos to taste.