Chicken and Noodles in...Chicken and Noodles in Spiced Broth

Name: Chicken and Noodles in Spiced Broth
Prep time: 28 min
Cook time: 70 min
Total time: 98 min
Yield: 4 Persons
Ingredients: 1/2 teaspoon black peppercorns; 6 1/2 cups chicken stock, preferably homemade; 1/2 cinnamon stick; 1/2 teaspoon coarse sea salt; 1 4-inch piece of peeled fresh ginger—1 inch cut into fine matchsticks, the rest thinly sliced; Kosher salt and freshly ground pepper; 1 3-inch strip of orange zest; 1/4 teaspoon Sichuan peppercorns; 2 scallions, green parts only, thinly sliced; 6 shiitake mushrooms, stems discarded and caps thinly sliced; 4 6-ounce skinless, boneless chicken breast halves; 3 ounces mung bean noodles (see Note)

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Cuisine

International

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Servings

4 Persons

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Prep Time

28 Minutes

🍳

Cook Time

70 Minutes

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Difficulty

Medium Level

Chicken and Noodles in Spiced Broth takes roughly 1 hour and 10 minutes from beginning to end. One serving contains 425 calories, 52g of protein, and 10g of fat. This gluten free, dairy free, and whole 30 recipe serves 4 and costs $3.86 per serving. It is brought to you by Food and Wine. 1 person were impressed by this recipe. A mixture of mung bean noodles, scallions, ginger—1 inch, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a pretty expensive main course. Overall, this recipe earns a solid spoonacular score of 65%. Users who liked this recipe also liked Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth, Mussels In Ginger and Lemongrass Broth, and Aromatic Broth Of Asparagus With Caviar.

DeliciousTastyWell Prepared

Ingredients

•1/2 teaspoon black peppercorns

•6 1/2 cups chicken stock, preferably homemade

•1/2 cinnamon stick

•1/2 teaspoon coarse sea salt

•1 4-inch piece of peeled fresh ginger—1 inch cut into fine matchsticks, the rest thinly sliced

•Kosher salt and freshly ground pepper

•1 3-inch strip of orange zest

•1/4 teaspoon Sichuan peppercorns

•2 scallions, green parts only, thinly sliced

•6 shiitake mushrooms, stems discarded and caps thinly sliced

•4 6-ounce skinless, boneless chicken breast halves

•3 ounces mung bean noodles (see Note)

Cooking Instructions

01
In a mortar, crush the Sichuan peppercorns until fine but not powdery.
02
Add the salt and lightly crush to combine, leaving it coarse in texture.
03
In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper.
04
Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.
05
In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes.
06
Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2 inch thick.
07
Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes.
08
Drain and transfer the noodles to the hot broth.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023