Chinese Chicken Noodle Soup

Ingredients

• 1 teaspoon olive oil ((or chicken fat))
• 2 pieces 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
• 1/2 teaspoon soy sauce ((or to taste))
• 3 oz dried noodles ((*Footnote 3))
• 1 carrot (, sliced)
• 3 baby bok choy (, cut into 6 pieces lengthwise)
• 2 tablespoons fresh cilantro (, chopped)

Steps

1. 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. 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. 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. 4

   Meanwhile, cook the noodles in a separate pot according to package directions.

5. 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. 6

   Use a mesh colander to remove the solid ingredients and discard them.

7. 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. 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. 9

   Transfer the noodles, the broth and vegetables to serving bowls. Garnish with a sprig of cilantro and serve hot.