Taiwanese chicken rice noodle soup
Souped Up Recipes · ♥ 4K likes · 105.4K views · 8 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2–3 tbsp cooking oil
- 500 g Taiwanese rice noodles
- 1½ tbsp dried shrimp
- 4 pieces dried shiitake mushrooms
Soak the dried shrimp and dried shiitake two hours ahead.
- mushroom and shrimp soaking liquid
Finely dice the shrimp. Squeeze the mushrooms dry and slice thinly. Combine the soaking liquids and reserve.
- garlic chives
- bean sprouts
- 1 tbsp minced garlic
- 1 stalk celery
- 5 whole shallots
- 1 whole carrot
Cut the garlic chives into 2-inch pieces. Mince the garlic, dice the celery, thinly slice the shallots, peel and slice the carrot into thin rounds.
Prepping the vegetables and chicken
- 1 lb boneless and skinless chicken thigh
Heat oil in a clay pot over medium-low and fry the shallots until golden on the edges, a few minutes.
Add the celery, dried shrimp and mushrooms and stir a few minutes.
Seasoning against the hot pot wall
- 1 tsp salt
- 1½ tbsp soy sauce
- 1½ tbsp Taiwanese soy paste
Season with the salt, soy sauce and soy paste and keep stirring so they sizzle and caramelize against the pot wall.
- 1 L unsalted chicken stock
Pour in the chicken stock and the soaking liquid, cover and bring to a boil.
Take out the chicken. Add the carrot and the noodles; keep the heat at medium-low.
Return the chicken with the garlic chives and bean sprouts; cook a minute or two and adjust the seasoning.
- fried shallots
- Japanese bonito flakes
Serve garnished with fried shallots and bonito flakes, both optional.
Garnishing and tasting