Recipe

Malasian Chicken Noodle Soup Recipe

Add Step-by-Step Photos	77mini / All my dishes 5 months ago I found this recipe on the BEST food/Cooking blog on the Internet - Jaden Hair’s Steamy Kitchen (http://steamykitchen.com). I have been a huge fan for about the last year. It has humor, insight wisdom and fabulous photography (see her photo of th... More Prep:30m Cook:120m Servings:6	77mini
	delicious asian soup steamykitchen blog

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Ingredients

** Broth & Chicken **

1 whole chicken (3 to 3.5 lbs)

2-inch piece ginger, cut into 1/2 inch slices and lightly smashed

1 large onion, cut in quarters

6 cloves garlic, smashed

12 white peppercorns, crushed with mortar/pestle or side of knife

2 teaspoons kosher salt

** Soup Garnishes **

1 pound Udon noodles

1/2 pound medium shrimp (21-30)

1/2 pound bok choy

2 scallions, chopped

** Chili/Soy Sauce **

4 to 6 small hot chilies, sliced thinly

1/4 cup soy sauce (Use the good stuff!)

1/4 teaspoon sesame oil

Directions

** 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

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