Chicken And Noodles In Spiced Broth
From choclytcandy 14 years ago
- 70 minutes to make
- Serves 4
Food and Wine Magazine, February 2010 Issue
Ingredients
- 1/4 tsp Sichuan peppercorns shopping list
- 1/2 tsp coarse sea salt shopping list
- 6 1/2 cups chicken stock, preferably homemade shopping list
- 2 star anise pods shopping list
- 1/2 tsp black peppercorns shopping list
- 1/2 cinnamon stick shopping list
- One 3-inch strip orange zest shopping list
- One 4-inch piece of peeled fresh ginger--1-inch cut into fine matchsticks; the rest thinly sliced shopping list
- kosher salt and freshly ground pepper shopping list
- 6 shiitake mushrooms, stems discarded and caps thinly sliced shopping list
- Four 6-oz skinless, boneless chicken breast halves shopping list
- 3 oz mung bean noodles (also known as cellophane or bean thread noodles) shopping list
- 2 scallions, green parts only, thinly sliced shopping list
How to make it
- In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture.
- In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest, and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.
- In a large saucepan of water, poach the chicken in a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2-inch thick.
- Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute.
- Lade the noodles, mushrooms, and broth into shallow bowls. Top with the sliced chicken breasts, scallions, and ginger matchsticks. Sprinkle the chicken with Sichuan pepper-salt and serve.
The Rating
Reviewed by 7 people-
ooohhh gonna love this one.. all gone too ::) yeah!! HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
-
love soups like this one...five forks
peetabear
in mid-hudson valley loved it
-
Real good recipe.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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