Roast Chicken Noodle Soup (Mì Gà) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: To get the required 10 ounces of chicken meat, debone half a breast plus a thigh or drumstick, or two thighs. Wheat-based Chinese noodles typically go into this soup, but it’s great with ramen or soba, too.
4 large or 6 small dried shiitake mushrooms
2 cups hot water
2 scallions
1 tablespoon toasted sesame oil, plus more for drizzling
Chubby 1-inch (1-ounce) piece ginger, peeled, cut into 4-5 coins and bruised
6 cups chicken stock
10 ounces deboned rotisserie chicken or roast chicken, cut into bite-size pieces, plus leftover chicken carcass, bones, pan juices and skin
½ teaspoon plus ⅛ teaspoon Chinese five-spice powder
Fine sea salt
2 teaspoons maple syrup, or 1 teaspoon sugar
1½ tablespoons soy sauce
8 ounces dried Chinese wheat noodles, ramen or soba, boiled according to package directions and drained
¼ cup coarsely chopped cilantro
10 ounces baby bok choy, halved length- wise and cut on the diagonal into pieces about 1 inch wide and 2 inches long
Freshly ground black or white pepper, or togarashi
½ cup Any Day Viet Pickle (optional)
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Directions: |
Directions: 1. In a medium bowl, cover mushrooms with 1 cup hot water. Soak 15 minutes. Strain mushrooms, reserving soaking liquid, and set aside.
2. Meanwhile, thinly slice green parts of scallions, and set aside for garnish. Cut white sections into pinkie-finger lengths and use flat side of knife to bruise.
3. In a 4-quart saucepan over medium heat, warm sesame oil. Add bruised ginger and white parts of scallions, and cook until aromatic, about 1 minute. Add stock, mushroom soaking liquid, chicken carcass, bones, pan juices and skin, and remaining 1 cup water. Partially cover, bring to a boil over high heat, then decrease heat to maintain a simmer. Skim off any scum on surface and add five-spice powder, 1 teaspoon salt, maple syrup and soy sauce. Simmer, uncovered, 30 minutes. Remove from heat and let rest 5 minutes. Skim off any fat.
4. Strain broth into a clean pot. You should have 7 cups. If needed, boil to reduce or add water to dilute.
5. Stem and quarter shiitake mushrooms, then add to broth. Return broth to a simmer over high heat, adjusting heat as necessary to maintain simmer.
6. Divide noodles among four bowls. Arrange bite-size chicken pieces on top. If noodles and chicken are cold, warm in microwave. Top with sliced scallions and cilantro.
7. Add bok choy to simmering broth and cook until bright green and slightly soft, about 1 minute. Season broth with salt as needed, ¼ teaspoon at a time. Increase heat and bring to a boil, then divide broth and vegetables among bowls. Drizzle with sesame oil and sprinkle with pepper. Invite diners to add pickle, if using, for bright flavor and crunch. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
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