Chinese style Chicken Noodle Soup

Perfect poached chicken in a light aromatic chicken broth, with ginger and spring onion infused oil, noodles, crispy chicken skin, and some fine fresh spring onions on top

Chinese-Style Chicken Noodle Soup

A warming, aromatic chicken noodle soup with infused ginger and spring onion oil, crispy chicken skin, and a deeply flavored broth.

Ingredients

For the Chicken Broth

  • 1 whole chicken, skin removed (save the skin for later)
  • 1/2 cinnamon stick
  • 2 star anise
  • 2 dried chilies
  • 7-10 garlic cloves, whole
  • 15g ginger, roughly chopped
  • Ends of 2 spring onions
  • Stalks from a bunch of coriander
  • 8-10 dashes of soy sauce
  • Cold water (enough to cover the chicken in a pot)

For the Spring Onion & Ginger Oil

  • 10g fresh coriander, finely chopped
  • 1 large clove of garlic, grated
  • 10g ginger, grated
  • 1 spring onion, finely chopped
  • 1/2 teaspoon Chinese 5-spice powder
  • 1/2 teaspoon chili flakes
  • A sprinkle of MSG (optional)
  • 1/2 cup vegetable oil, heated until very hot

For the Crispy Chicken Skin

  • Reserved chicken skin, chopped into small pieces

Instructions

Step 1: Make the Chicken Broth

  1. Place the skinless chicken in a large pot. Cover it with cold water and add the cinnamon, star anise, dried chilies, garlic, ginger, spring onion ends, coriander stalks, and soy sauce.
  2. Bring to a low simmer over medium heat, skimming off any scum that rises to the surface. Let it simmer gently for around 1 hour or until the chicken is fully cooked.

Step 2: Prepare the Spring Onion & Ginger Oil

  1. In a heatproof bowl, combine the chopped coriander, grated garlic, grated ginger, spring onion, Chinese 5-spice, chili flakes, and MSG.
  2. Heat the vegetable oil until very hot, then carefully pour it over the aromatics in the bowl. Set aside to infuse.

Step 3: Make Crispy Chicken Skin

  • Place the chopped chicken skin in a pan over low heat, cooking it slowly until the fat renders and the skin becomes crispy. Once crisp, remove the skin from the pan, reserving the rendered fat, and set both aside.

Step 4: Prepare the Noodles and Reduce the Broth

  1. Remove the chicken from the broth and let it rest. Ladle out a few cups of the broth and simmer it separately until it reduces by half, creating a more concentrated flavor.
  2. Taste the broth and season with additional soy sauce if needed.

Step 5: Serve the Soup

  1. Shred one of the chicken breasts. If your noodles are pre-cooked, warm them in the broth; if not, cook them directly in the broth.
  2. To serve, place noodles in a bowl, ladle the broth over, add shredded chicken, a spoonful of the ginger-spring onion oil, fresh spring onion slices, and a drizzle of the reserved chicken fat.

Enjoy this fragrant, comforting bowl of chicken noodle soup!

Del x

  
 
 

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