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Chinese Chicken Noodle Soup Recipe Ingredients

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CCNSRI

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Chinese Chicken Noodle Soup Recipe Ingredients

Name: Chinese Chicken Noodle Soup Recipe Ingredients
SKU: CCNSRI
Price: 8.99 EUR
Availability: OutOfStock

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Everything you need to make comforting Chinese chicken noodle soup at home, packed with nourishing ingredients, aromatic flavours, and hearty noodles for a satisfying meal.

Featured on Eva Pau's Asian Kitchen Season 2.

Scroll down for the full recipe.

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Product Name	Qty
GOLDEN LION Dried Shiitake Mushrooms 200g 金獅茶花菇 €8.99	Out of stock
East End Ground White Pepper 100g €3.99
FRESH Mini Pak Choi 1kg 普通白菜 €5.99
SAUTAO Egg Noodle (Thin) 454g €3.99
FRESH Spring Onions/Scallion €1.99
FRESH Ginger 250g €0.99
GOLDEN LILY Dried Boxthorn Fruit (wolfberry, goji berry) 100g 金百合紅杞子 €3.99
LEE KUM KEE Premium Mushroom Seasoning Powder 200g 李錦記特鮮香菇粉 €3.99
LEE KUM KEE Pure Sesame Oil 410ml 李錦記純正芝麻油 €5.99
Buy 12 for €4.85 each and save 19%

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Chinese Chicken Noodle Soup Recipe Ingredients

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More Information
Code:	CCNSRI
Country Of Origin	China
How to use?	Chinese Chicken Noodle Soup Recipe Serves: 4 Prep Time: 20mins Cook Time: 50minutes Ingredients: 4 chicken legs, skin on and bone in 2inch of fresh ginger, approx 40g, cut into thick slices 3 litres of water 1 tsp Mushroom Seasoning Powder 4 scallions, cut into 1 inch pieces 20g dried goji berries (optional) 1 tbsp salt 200g dried egg noodles 100g Green baby bok choy 50g fresh shiitake mushrooms, lightly rinsed & cut in half pinch white pepper Pure Sesame Oil To Garnish: 1 fresh red chilli, thinly sliced small bunch of fresh coriander, thinly sliced Method: In a medium sized pot, add 1 tbsp of oil, when hot, add the chicken legs and pan fry on both sides for 3-4minutes until slightly browned. Pour out the chicken fat, leaving approximately 1 tbsp of fat in the pot. Add in your ginger and scallion. Stir fry for 1minute to release the aromas. Add the water and gently simmer for 60minutes. 10minutes before the end of cooking, add in your goji berries. While the stock is simmering, cook your noodles according to the packet instructions and set aside. Prepare your bok choy by cutting the brown ends off and slicing them in half. Slice your shiitake mushrooms and set aside. When the chicken stock is ready, take out the chicken and shred it. Add salt, mushroom powder, bok choy and mushrooms into the stock and further cook for 2-3minutes. To assemble, divide your noodles into 4 bowls, season with a sprinkle of white pepper and a small drizzle of sesame oil. Divide the shredded chicken and pour over the soup stock with pak choi and mushrooms. Garnish with some chopped red chilli and fresh coriander. Ready to serve.
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