Quick chicken noodle soup
Souped Up Recipes · ♥ 11K likes · 273.5K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cloves garlic cloves
- 2 whole shallots
- 5 whole shiitake mushrooms
- 6 whole baby bok choy
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp fish sauce
- 2½ tsp salt
- bone-in skin-on chicken thighs and drumsticks
Preheat the clay pot over medium-high until very hot.
Preheating the pot and choosing chicken
- cooking oil
- 1 piece jinhua ham
Swirl in a little cooking oil and add the chicken skin side down with the piece of Jinhua ham; sear a few minutes per side until golden.
- ginger
Meanwhile slice the ginger thinly, halve and peel the garlic, trim and quarter the shallots, and tie the scallions into knots.
- 2 whole scallions
Flip the chicken and tuck all the aromatics between the pieces so they become fragrant.
Flipping and adding aromatics
- 2 l boiling hot water
Pour in 2 L of boiling water; it bubbles violently against the hot pot and the broth turns brown and rich at once.
Turn to low and simmer about 15 minutes so the chicken is tender; slice the mushrooms and cut the bok choy meanwhile.
Turn off the heat, take out the chicken to cool, discard the aromatics and skim off the chicken fat with an oil strainer.
- 400–500 g fresh ramen noodles
Add the mushrooms, bring back to a full boil over high heat and add the noodles; simmer a few minutes according to the noodles.
- garlic powder
- sesame oil
Take the meat off the bones, discard the skin and shred; season with soy sauce, oyster sauce, fish sauce, a few shakes of garlic powder and some sesame oil.
When the noodles are almost done add the baby bok choy for 30 seconds, then salt and serve.