Chinese Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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aromatic warmer for a cold winters night or when a chest warming flavor would hit the spot. Comfort food with an Asian twist Ingredients:
6 skinless boneless chicken thighs |
1 med onion |
4 pressed garlic cloves (or more) |
1 inch or more fresh ginger or 1 tablespoon bottled crushed ginger |
1tblsp lite veg. oil (cannola, corn, soybean etc) |
2 quarts or more water, chicken broth or a combo of both |
4 rehydrated shiitake mushrooms |
1 can sliced water chestnuts |
1 bunch green onions |
1 bunch fresh cilantro |
oyster sauce, soy sauce, salt and white pepper to taste |
1 tablsp sugar, sherry to taste but not cooking sherry |
1 package either won ton wrapers or eggroll wrapers (very important) |
Directions:
1. In large stock/soup pot place...
2. rehydrate mushrooms (30 min in warm water)
3. cut chicken into bite size pieces with oil
4. thinly slice onions and crush garlic
5. grate or sliver ginger
6. add all above ingredients together in pot and brown, stir well
7. add liquid, bring to boil
8. turn to simmer for 1 hour
9. cut off stems of mushrooms (they're hard to chew) and slice thinly
10. add to pot when it starts to simmer
11. slice, cube or sliver water chestnuts, adding to pot as you finish
12. finely mince cleaned cilantro STEMS and add to pot, stirring
13. chop leaves broadly adding half to pot, set other half aside
14. mince green onions adding white parts to pot, set other half aside
15. season with sauces, wine, sugar, salt and pepper (this step may be done at any time)
16. Slice wrapers into noodle width strips
17. stirring quickly, add noodles gradually and as separated as possible
18. after all noodles are added, turn off and remove from heat
19. if a slightly thicker broth is desired, thicken with corn starch BEFORE adding noodles
20. *noodles will cook instantly and become very limp but don't worry, the taste won't suffer at all
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