Malasian Chicken Noodle Soup Recipe

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Ingredients:

Serving

broth & chicken
1 whole chicken (3 to 3.5 lbs)
2- inch piece ginger , cut into 1/2 inch slices and lightly smashed
1 large onion, cut in quarters
6 cloves garlic , smashed
12 white peppercorns, crushed with mortar/pestle or side of knife
2 tsp kosher salt
soup garnishes
1 lb udon noodles
1/2 lb medium shrimp (21-30)
1/2 lb bok choy
2 scallions, chopped
chili/soy sauce
4 to 6 small hot chilies, sliced thinly
1/4 cup soy sauce ( use the good stuff!)
1/4 tsp sesame oil

Directions:

** Broth and Chicken (Can be done a day ahead) ** Place rinsed chicken in 2-gallon pot with just enough water to cover. Bring to a vigorous boil; lower to simmer. Skim off foam and impurities; simmer 15 minutes.
Remove pot from heat, cover tightly, and leave undisturbed at room temperature for 45 minutes (an instant-read thermometer should read 165F at the thickest part of the chicken).
Carefully lift chicken from poaching liquid and plunge into a large container/pot/bowl of ice water. Leave in water for 15 minutes to stop cooking and firm up meat.
Pull meat off breast and thighs into 1/4 to 1/2-inch thick strips, transfer to covered container and reserve at room temperature (you will have more than needed for the recipe). If making broth a day(s) in advance, refrigerate.
Combine bones, legs, wings and poaching liquid back in the pot.
Add ginger, onion, garlic, peppercorns and salt; simmer one hour to make a broth. Strain through fine wire mesh sieve. Taste and season well with salt.
** Chili-Soy Sauce (Can be done a day ahead) ** Combine soy sauce, sesame oil, and chilis. Spoon into individual bowls for dipping.
** Garnish ** Blanch Bok Choy in boiling water 30 seconds. Transfer to a bowl of ice water for 30 seconds, squeeze dry and cut into 2-3 inch pieces.
** Assembly ** Have ALL ingredients ready.
Bring broth to near boil.
Poach shrimp in chicken broth till cooked.
Peel and devein. Halve lengthwise if desired.
Cook Udon noodles per package directions in near boiling broth. Remove, drain and distribute into 4-6 Asian soup bowls.
Arraign Chicken, shrimp and bok choy in bowls
Ladle 1 1/2 to 2 cups broth in each bowl
Sprinkle with chopped scallions
Guests can either add the chili sauce to soup or use for dipping

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	828.49 Kcal (3469 kJ)
Calories from fat	430.58 Kcal
		% Daily Value*
Total Fat	47.84g	74%
Cholesterol	260.01mg	87%
Sodium	2177.8mg	91%
Potassium	718.36mg	15%
Total Carbs	41.53g	14%
Sugars	2.88g	12%
Dietary Fiber	3.71g	15%
Protein	57.26g	115%
Vitamin C	71.1mg	118%
Vitamin A	1.9mg	63%
Iron	46.8mg	260%
Calcium	112.2mg	11%

Amount Per 100 g
Calories	167.96 Kcal (703 kJ)
Calories from fat	87.29 Kcal
		% Daily Value*
Total Fat	9.7g	74%
Cholesterol	52.71mg	87%
Sodium	441.51mg	91%
Potassium	145.64mg	15%
Total Carbs	8.42g	14%
Sugars	0.58g	12%
Dietary Fiber	0.75g	15%
Protein	11.61g	115%
Vitamin C	14.4mg	118%
Vitamin A	0.4mg	63%
Iron	9.5mg	260%
Calcium	22.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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