Friday, February 1, 2013

Sichuan-Style Chicken Noodle Soup


 
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Everyone needs something different every now and then right?

I am on a QUEST to cook all these foods, I don't know what has overcome me and changed my way of thinking about cooking but its like something/someone has awakened a sleeping giant...

Found this one here and was it yummy! I did some modifying on adding more and doubling, will let you know where I added in more at { it made it perfect.} Its amazing, all the different tastes you get out of this one. Its like chicken noddle soup with a twist of oriental and touch of sweetness.

I found the shiitake mushrooms and star anise at my local farmers market {sprouts} and the rest at walmart! I used organic chicken and slow cooked it in my cooker on low for 4 hours {with nothing added to it}. The Noodles and rice oil had to buy from a Vietnamese market {they don't sell these in any store, trust me I checked.}




 
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Sichuan-Style Chicken Noodle Soup
Serves 2
  • 6 to 8 dried shiitake mushrooms   {use the 8!}
  • 1/4 pound leftover roasted chicken {I used regular chicken and slow cooked it, one breast was plenty!}
  • 4 cups chicken stock
  • 1 tablespoon peanut or vegetable oil
  • 2 scallions, white and green parts separated, thinly sliced {double this}
  • 2 tablespoons soy sauce {used 6}
  • 1 tablespoon rice wine
  • 1 stick cinnamon
  • 1 whole star anise {I cut mine in 3 halves}
  • 1 small dried tangerine peel {used half}
  • 1 teaspoon ground Sichuan pepper
  • 1/4 teaspoon freshly ground black pepper {used 2 tablespoons}
  • 8 ounces dried Chinese egg noodles {your ok using a little less}
  1. Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Remove and discard the stems, thinly slice the caps, and set aside.
  2. Shred the leftover roast chicken. Set it aside in a small bowl.
  3. In a medium-sized pot, add the vegetable oil and sauté the scallions whites and mushrooms over medium heat. Add the chicken stock, soy sauce, rice wine, cinnamon, star anise, optional tangerine peel, Sichuan pepper, and black pepper. Bring to a boil. Lower the heat and simmer for 5 minutes.
  4. In a separate pot, bring the water for noodles to boil. Add the egg noodles and cook according to package instructions. Cook until almost al dente. Transfer to soup pot to cook for another minute. (At this point you can add the shredded chicken into the soup, or warm the chicken in oven or microwave and then pile chicken on top of noodles.) Divide into individual bowls, top with the scallion greens, and serve.


 
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4 comments:

  1. That's great you've been inspired to cook more! I'm sure your family is loving it.

    We've been sick and making/eating a lot of chicken noodle soup lately here, but never thought of making it with the ingredients above (like soy sauce, mushrooms, cinnamon). Sounds good!

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  2. Oooooohhh Aaaaaahhh....I wonder if I could find all these ingredients over the weekend? It sounds good. I'm loving all the recipes you've been sharing...It makes me start to think, because I don't think I've posted a recipe in quite awhile! I should do that!
    ~Kim

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  3. YUM! This is definitely my style! We would love it if you would link up at our new linky party: Two Girls and a Party Hosted by:
    Dana @ This Silly Girl's Life
    Parrish @ Life with the Crust Cut Off
    We hope to see you there!

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  4. Yummy:) Looks really good and I'm sure it tastes great!

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