How to make it

  • 1. Heat 2 Tbs. olive oil a wok or sauté pan over medium-high heat. Sauté the chicken breast skin-side down until golden brown, about 5 to 6 minutes. Turn the chicken breast over and sauté the other side until fully cooked, another 5 to 6 minutes. You can also put a quarter cup of water in the pan to steam the meat through. Remove the chicken from the skillet and set aside to cool.
  • 2. Meanwhile, heat 2 Tbs. olive oil in a medium-sized pot over high heat. Cook the mushrooms, shallots, and ginger, stirring occasionally, for 3 minutes. Add the garlic and cook for another minute. Pour in the chicken stock and bring to boil. Reduce to simmer and add soy sauce, vinegar, and chili sesame oil. Season with salt and pepper to taste (for extra authenticity points, use white pepper.)
  • 3. Meanwhile, slice the chicken breast (1/2 inch or so thick) after it has cooled.
  • 4. Add vermicelli and cook for 5 to 6 minutes.
  • 5. Stir in chicken at the last minute to reheat.
  • 6. Ladle into soup bowls, garnish with scallions, and serve.

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