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

Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    wonderful sounding recipe.. will be trying this very soon.. five forks
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