Chinese Chicken Noodle Soup

Ingredients

Broth (*Footnote 1)

• 1 teaspoon olive oil (or chicken fat)
• 2 bone-in skin-on chicken thighs (or boneless skinless thighs) (*footnote 2)
• 4 cloves garlic , smashed
• 1 ” ginger , sliced
• 1 green onion , halved
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon Sichuan peppercorns (or black pepper)
• 1 teaspoon Shaoxing wine (or dry sherry)
• 4 cups chicken broth (or low-sodium chicken broth)
• 1/2 bunch cilantro , including leaves and stems (about 1 cup packed)
• 1 bay leaf

Soup

• 1/2 teaspoon soy sauce (or to taste)
• 3 oz dried noodles (or 4 oz thick fresh noodles)
• 1 carrot , sliced
• 3 baby bok choy , cut into 6 pieces lengthwise
• 2 tablespoons fresh cilantro , chopped

Instructions

1. Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
2. Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
3. Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
4. Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
5. Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
6. Use a mesh colander to remove the solid ingredients and discard them.
7. Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
8. Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture. Add back the shredded chicken and give it a stir, so it warms up again.
9. Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.