Malasian Chicken Noodle Soup
From 77mini 14 years ago
- 120 minutes to make
- Serves 6
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 the soup for evidence), Definitely subscribe to her posts! Read more The original post is at http://tinyurl.com/MalayChickenNoodle Because of her talents she even has a cookbook coming out soon. Here is my link to Amazon.com’s entry: http://tinyurl.com/steamykitchen The original recipe was done by Chef Robert Danhi and is in his book “Southeast Asian Flavors Cookbook” I have modified for locally available ingredients as well as my time available to make. I did a few things ahead of time and it helped. Also, while it looks complex, it really is not. My wife and 2 girls absolutely loved this and would eat every week if I chose to make it. If I could grade 7 stars, I would! Enjoy. See less
Ingredients
- ** 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
- tablescape FL
- peetabear Mid-hudson Valley, NY
- freitas Amadora, PT
- 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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" It was excellent "