Nothing beats chicken noodle soup on a crisp winters day. There are a couple of steps and a couple of pots involved in this version, but it’s not overly complicated or confusing, just keeping the two stocks separate gives a cleaner flavour and lets the chicken stock reduce down and develop deep caramel flavours.
Chicken Stock
Chicken, broken down to fit in the pot.
Ginger
Garlic
Chili, whole dried sichuan
Bay Leaf
Salt
- Add the chicken to a pot and cover with an inch of water, toss in the rest of the ingredients and bring to a simmer.
- Cook until the chicken is done, but not falling off the bone. Transfer the chicken to a bowl.
- Strain the liquid and put back on the heat. Reduce to about a quarter of the original volume.
Wood ear fungus (black)
Shiitake, dried
Garlic
Ginger
Onion
Bacon, fatty rashers
Celery
Carrot
Chilli
MSG (optional)
- Add all to a pot and cover with water. Bring to a simmer and cook for half an hour. Strain.
Building the bowl
- Pick the meat off the chicken, and set aside.
- Combine both the stocks, taste and season with salt, soy and sesame oil. Reduce a little if required.
- Cook fresh noodles.
- Portion the chicken and noodles into bowls, pour over hot broth, add spoon or so of chilli crisp (or oil), and a little bit of pickled daikon. Slurp and enjoy.
