Malasian Chicken Noodle Soup
From 77mini 14 years agoIngredients
- ** broth & chicken ** shopping list
- 1 whole chicken (3 to 3.5 lbs) shopping list
- 2-inch piece ginger, cut into 1/2 inch slices and lightly smashed shopping list
- 1 large onion, cut in quarters shopping list
- 6 cloves garlic, smashed shopping list
- 12 white peppercorns, crushed with mortar/pestle or side of knife shopping list
- 2 teaspoons kosher salt shopping list
- ** Soup Garnishes ** shopping list
- 1 pound udon noodles shopping list
- 1/2 pound medium shrimp (21-30) shopping list
- 1/2 pound bok choy shopping list
- 2 scallions, chopped shopping list
- ** chili/soy sauce ** shopping list
- 4 to 6 small hot chilies, sliced thinly shopping list
- 1/4 cup soy sauce (Use the good stuff!) shopping list
- 1/4 teaspoon sesame oil shopping list
How to make it
- ** Broth and Chicken (Can be done a day ahead) ** Place rinsed chicken in 2-gallon pot with just enough water to cover. Bring to a vigorous boil; lower to simmer. Skim off foam and impurities; simmer 15 minutes.
- Remove pot from heat, cover tightly, and leave undisturbed at room temperature for 45 minutes (an instant-read thermometer should read 165F at the thickest part of the chicken).
- Carefully lift chicken from poaching liquid and plunge into a large container/pot/bowl of ice water. Leave in water for 15 minutes to stop cooking and firm up meat.
- Pull meat off breast and thighs into ¼ to 1/2-inch thick strips, transfer to covered container and reserve at room temperature (you will have more than needed for the recipe). If making broth a day(s) in advance, refrigerate.
- Combine bones, legs, wings and poaching liquid back in the pot.
- Add ginger, onion, garlic, peppercorns and salt; simmer one hour to make a broth. Strain through fine wire mesh sieve. Taste and season well with salt.
- ** Chili-Soy Sauce (Can be done a day ahead) ** Combine soy sauce, sesame oil, and chilis. Spoon into individual bowls for dipping.
- ** Garnish ** Blanch Bok Choy in boiling water 30 seconds. Transfer to a bowl of ice water for 30 seconds, squeeze dry and cut into 2-3 inch pieces.
- ** Assembly ** Have ALL ingredients ready.
- Bring broth to near boil.
- Poach shrimp in chicken broth till cooked.
- Peel and devein. Halve lengthwise if desired.
- Cook Udon noodles per package directions in near boiling broth. Remove, drain and distribute into 4-6 Asian soup bowls.
- Arraign Chicken, shrimp and bok choy in bowls
- Ladle 1 ½ to 2 cups broth in each bowl
- Sprinkle with chopped scallions
- Guests can either add the chili sauce to soup or use for dipping
People Who Like This Dish 6
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- lasaf St. Paul, MN
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- peetabear Mid-hudson Valley, NY
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- mbeards2 Omaha, NE
- 77mini Buffalo, NY
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The Rating
Reviewed by 4 people-
wonderful sounding recipe.. will be trying this very soon.. five forks
peetabear in mid-hudson valley loved it
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