Malasian Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I found this recipe on the BEST food/Cooking blog on the Internet - Jaden Hair’s Steamy Kitchen ( ). I have been a huge fan for about the last year. It has humor, insight wisdom and fabulous photography (see her photo of the soup for evidence), Definitely subscribe to her posts! Read more ! The original post is at /MalayChickenNoodle Because of her talents she even has a cookbook coming out soon. Here is my link to ’s entry: /steamykitchen The original recipe was done by Chef Robert Danhi and is in his book “Southeast Asian Flavors Cookbook” I have modified for locally available ingredients as well as my time available to make. I did a few things ahead of time and it helped. Also, while it looks complex, it really is not. My wife and 2 girls absolutely loved this and would eat every week if I chose to make it. If I could grade 7 stars, I would! Enjoy. Ingredients:
** 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 teaspoons kosher salt |
** soup garnishes |
1 pound udon noodles |
1/2 pound medium shrimp (21-30) |
1/2 pound 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 teaspoon sesame oil |
Directions:
1. ** 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.
2. 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).
3. 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.
4. 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.
5. Combine bones, legs, wings and poaching liquid back in the pot.
6. 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.
7. ** Chili-Soy Sauce (Can be done a day ahead) ** Combine soy sauce, sesame oil, and chilis. Spoon into individual bowls for dipping.
8. ** 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.
9. ** Assembly ** Have ALL ingredients ready.
10. Bring broth to near boil.
11. Poach shrimp in chicken broth till cooked.
12. Peel and devein. Halve lengthwise if desired.
13. Cook Udon noodles per package directions in near boiling broth. Remove, drain and distribute into 4-6 Asian soup bowls.
14. Arraign Chicken, shrimp and bok choy in bowls
15. Ladle 1 1/2 to 2 cups broth in each bowl
16. Sprinkle with chopped scallions
17. Guests can either add the chili sauce to soup or use for dipping
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