How to Make Chicken Noodle
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 50 mins
Ingredients (20)
- 14 oz skin-on boneless chicken thighs
- 5 oz egg noodles dry
- 2 large eggs hard-boiled
- 6 oz bok choy
- 4 garlic cloves
- 0.5 oz ginger sliced
- 1 oz shallots quartered
- 0.5 oz dried shiitake mushrooms
- 1 fl oz white wine
- 1 1/2 cups water
- 1/4 cup scallions chopped
- 2 star anise
- 1 tsp cornstarch
- 1 1/2 tbsp canola oil
- 1/2 tsp sesame oil
- 3 tbsp reduced-sodium soy sauce
- 1/2 tsp hoisin sauce
- 1 tsp brown sugar
- 1/4 tsp five-spice powder
- 1/4 tsp white pepper
INSTRUCTIONS
Prep:
Boil the Eggs: Bring water to a boil in a saucepan, then gently drop the eggs in, one at a time. Reduce to a simmer; when the surface starts bubbling, cover with a lid and let the eggs sit for 10-12 minutes. Transfer them into ice water when done.
Boil the Noodles: Check the noodle packaging and boil accordingly until al dente. When done, remove the noodles from the pot and quickly run them through cold water.
Quarter the Shallots: Cut the shallots in half, lengthwise, then cut each half crosswise into quarters.
Prepare the Chicken: Gently pat with paper towels to remove any excess moisture.
Chop the Scallions: Slice off the white roots and 1-2 inches from the top. Bunch the scallions together, and thinly slice the stalks into small pieces.
Slice the Ginger: Slice off the top, then thinly slice the ginger, crosswise.
Cook:
Rehydrate the Mushrooms: In a small bowl filled with cold water, drop 0.5 oz dried shiitake mushrooms and leave to soak for 10 minutes until softened. Remove them when done but don’t discard the water.
Cook the Aromatics: In a saucepan over medium heat, add 1 1/2 tbsp canola oil, 2 star anise, 4 garlic cloves, 0.5 oz ginger, and 1 oz shallots. Stir for 2 minutes until fragrant.
Add the Mushrooms and Condiments: In the same saucepan, add the water used to hydrate the mushrooms, 3 tbsp reduced-sodium soy sauce, 1/2 tsp hoisin sauce, 1/2 tsp sesame oil, 1 fl oz white wine, 1 tsp brown sugar, 1/4 tsp five-spice powder, and 1/4 tsp white pepper. Stir till well mixed.
Add the Chicken: Add 14 oz skin-on chicken thighs into the mixture, and allow to simmer on low heat for 20 minutes.
Remove the Food: Use a mesh skimmer to remove the food and transfer onto a separate plate; leave the sauce in the saucepan.
Add the Cornstarch: Add a little water into 1 tsp cornstarch and mix gently. Pour the mixture into the saucepan, and stir for 5 minutes until slightly thickened.
Cook the Bok Choy: In a pan, bring water to a boil then add 6 oz bok choy and cook for 2 minutes. When done, remove the veggie and gently run it through water.
Slice the Chicken: Lay the cooked chicken thighs onto a cutting board, then slice them into 1/2-inch-thick pieces.
Transfer Onto Serving Plates: Scoop the sauce onto the serving plates, then spread the cooked egg noodles, eggs, cooked chicken thighs, bok choy, and mushrooms. Garnish with scallions. Serve hot.
