Foolproof Poached Chicken Chinese Noodle Soup

Foolproof Poached Chicken Chinese Noodle Soup

  • 1 chicken breast halves (up to 300g/10 oz)
  • 3 bok choys (or 4 small ones)
  • 1 cup bean sprouts
  • 5oz / 150g fresh egg noodles
Soup Stock
  • 2 cups / 16 oz / 500mls chicken stock
  • 1 cup water
  • 1? tbsp soy sauce
  • 2 tsp sugar
  • 1? tbsp chinese cooking wine (or sub with 2 tsp sherry or sake (rice wine))
  • 2 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1 star anise
Garnish (optional)
  • 1 scallion/shallot, light green and green part only, sliced
  • Fried Asian shallots
  1. Combine Soup Stock ingredients in a medium saucepan large enough to hold the 2
    chicken breasts side by side (without being crammed in). Bring to boil,
    taste and adjust if necessary.
  2. Add chicken to soup, bring back to boil. Remove from heat and put aside
    covered for 20 — 25 mins. Don’t worry if you leave it for longer, it
    won’t over cook.
  3. When the chicken is poached, remove from the soup and slice into ?» / 0.5cm slices.
  4. Cook noodles according to the packet instructions — usually for fresh noodles soaking them in boiling water is sufficient.
  5. Cut the bok choy leaves from the stems, cut the stems vertically into ?» / 1cm wide sticks.
  6. Bring the soup (without the poached chicken in it) back to boil, add the bok
    choy stems, boil for 30 seconds then remove from heat, add the bok choy
    leaves and bean sprouts.
  7. To assemble place noodles in bowl, top with bok choy, chicken and spoon over soup.
  8. Garnish with scallions/shallots and fried shallots.
1. You can cook 2 chicken breasts (up to 10oz/300g each) with the amount
of liquid used in this recipe. However, you will probably only need 1
chicken breast to top 2 servings of noodle soup.
2. You can use dried egg noodles if you wish. Just cook the noodles per the packet
instructions — you can even cook it in the soup stock (after poaching
the chicken) but note that the starch in the noodles will probably
thicken the soup slightly (you may actually prefer this). Also you
should add an extra ? cup of water because the noodles will absorb
liquid when cooking.
3. 7oz / 200g chicken breast will take about 20
minutes to cook, 10oz / 300g takes about 25 minutes. Don’t worry if you
leave it for longer, it doesn’t need to be exact. The chicken will not
overcook as the soup won’t be hot enough.
4. You can get Fried Asian
Shallots in the asian section of large supermarkets. They are slices of
scallions that have been deep fried and seasoned, and they add lovely
texture and flavour to soup.

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