Foolproof Poached Chicken Chinese Noodle Soup
This recipe uses a foolproof method of poaching chicken breast so you'll never, ever overcook it. The soup stock is a refreshingly light and the flavour is enhanced by poaching the chicken in the same liquid. A perfect super fast, low maintenance mid week meal!
Ingredients
- 1 chicken breast up to 300g/10 oz
- 3 bok choys or 4 small ones
- 1 cup bean sprouts
- 150 g fresh egg noodles
- SOUP STOCK
- 2 cups chicken stock
- 1 cup water
- 1 ½ soy sauce
- 2 tsp sugar
- 1 ½ tbsp chinese cooking wine or sub with 2 tsp sherry or sake (rice wine)
- 2 tsp ginger minced
- 2 garlic cloves minced
- 1 star anise
- GARNISH OPTIONAL
- 1 scallion/shallot light green and green part only, sliced
- ▢ Fried Asian shallots
Instructions
- Combine Soup Stock ingredients in a medium saucepan large enough to hold the 2 chicken breasts side by side (without being crammed in). Bring to boil, taste and adjust if necessary.
- Add chicken to soup, bring back to boil. Remove from heat and put aside covered for 20 - 25 mins. Don't worry if you leave it for longer, it won't over cook.
- When the chicken is poached, remove from the soup and slice into 1/4" / 0.5cm slices.
- Cook noodles according to the packet instructions - usually for fresh noodles soaking them in boiling water is sufficient.
- Cut the bok choy leaves from the stems, cut the stems vertically into 1/3" / 1cm wide sticks.
- Bring the soup (without the poached chicken in it) back to boil, add the bok choy stems, boil for 30 seconds then remove from heat, add the bok choy leaves and bean sprouts.
- To assemble place noodles in bowl, top with bok choy, chicken and spoon over soup.
- Garnish with scallions/shallots and fried shallots.
Notes
This recipe is sponsored by Mediterranean Supermarket