Ingredients
Chicken stock
- 2kg chicken bones/chicken carcass (see Notes)
- 2 brown onions, unpeeled, coarsely chopped
- 2 carrots, unpeeled, coarsely chopped
- 2 celery stalks, coarsely chopped
- 8 black peppercorns
- 4 parsley stalks
- 4 sprigs thyme
- 2 dried bay leaves
- 4 litres (16 cups) water
-
Chicken noodle soup
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shoaxing wine (see Notes)
- 2 strips dried or fresh mandarin peel (see Notes)
- 2 cinnamon quills
- 2 whole star anise
- 1 tablespoon white sugar
- 2 (about 500g) chicken breast fillets
- 5cm piece fresh ginger, peeled, cut into matchsticks
- 250g fresh egg noodles
- 2 carrots, peeled, cut into matchsticks
- 150g snowpeas, thinly sliced lengthways
- 4 green shallots, ends trimmed, thinly sliced lengthways
- 1 teaspoon sesame oil
- Coriander and mint leaves, to serve
Description
Chinese Chicken Noodle Soup Recipe - To Make The Chicken Stock, Place The Chicken Bones, Onion, Carrot, Celery And Peppercorns In A Large Stock Pot. Place The Parsley, Thyme And Bay Leaves In A Small Piece Of...
Taste
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter