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.

Reviews & Comments 3

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    " It was excellent "
    spinach1948 ate it and said...
    Real good recipe.
    Hi 5.
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    " It was excellent "
    peetabear ate it and said...
    love soups like this one...five forks
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    " It was excellent "
    snowcat17 ate it and said...
    ooohhh gonna love this one.. all gone too ::) yeah!! HIGH FIVE FORKS!!!
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