A few weeks ago I was watching and she started demonstrating the following recipe and she was talking about it in terms of being grown up chicken noodle soup. I haven't really a lot of Asian inspired soups, but I was intrigued by the cooking method.
It turns out that this is without doubt the simplest way to cook whole chicken breasts I have ever come across and the chicken stayed incredibly moist. I can assure you that we will be making this one again and again, especially seeing as we now have all these bottles of sauces in the fridge!
Deluxe Chicken and Noodles
- 500mls chicken stock
- 1 tablespoon Kecap manis (sweet soy)
- 1 tablespoon light soy
- 1 teaspoon shao xing-chinese cooking wine (can use lemon juice)
- 1 tablespoon ginger, julienned
- 1 star anise
- 2 big chicken breasts
- 60gms fresh shiitake mushrooms (about 2) sliced
- 50gms enoki mushrooms
- 2 spring onions sliced
- 4 bok choy leaves, cut in to bite size pieces
- Packet of fresh egg noodles
- Heat stock and add kecap manis, soy, shao-xing wine, ginger & star anise. Taste and adjust if necessary.
- Add chicken to stock, bring to boil. Remove from heat and put aside covered for 20 mins.
- Cook egg noodles separately in boiling water.
- Add all vegetables to stock & bring to boil for 2 mins.
- To assemble place noodles in bowl, slice chicken and place on top, spoon over veg and stock.
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