Taiwanese sesame oil chicken noodle soup
Souped Up Recipes · ♥ 1.7K likes · 20.8K views · 5 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g boneless, skinless chicken thighs
- 1½ oz dried shiitake mushrooms
- 4 servings mianxian
- ginger
Slice the ginger without peeling, after washing it well.
- 3 tbsp toasted sesame oil
Cook the ginger slices in the toasted sesame oil over very low heat, keeping below 350F (the smoke point), until they curl, dry and brown lightly at the edges.
Add the chicken and the squeezed soaked shiitake, keeping the soaking liquid; stir until the chicken changes colour.
- 1 cup rice wine
- 1 cup mushroom soaking liquid
- 3 cup unsalted chicken stock
Add the rice wine, mushroom soaking liquid and chicken stock. Boil on high 5 minutes to drive off the alcohol.
- red jujube dates
Add the halved, pitted jujube dates; cover, turn to low and simmer 20 minutes.
- ⅓ head cabbage
- goji berries
- salt
Add the torn cabbage and cook a few minutes until soft. Finish with goji berries and salt to taste.
Cook the noodles in a separate pot 2 to 3 minutes to keep the soup clear; serve with the soup poured over.
Cooking the noodles separately