Stewed Tender Chicken Noodle Soup 嫩雞煨麵
If you made my Ginger and Scallion Oil Chicken, you can use the chicken carcass, steamed chicken juice, ginger, green onions and garlic as your broth base. It’ll give you a very flavourful chicken soup and nothing goes to waste!For this dish, chicken is really the first choice in protein to get the nice flavour. However, pork and fish can substitute if chicken is not an option.You can use any kind of vegetable but the Shanghai bok choy, which looks like regular bok choy but with green stem, is traditionally used in this dish.
Approximate cost (CAD) $8
Ingredients
- 450 g Boneless chicken meat , shredded
- 450 g Shanghai bok choy
- 450 g Shanghai noodles
- 1.5 L Chicken broth
- 1 tbsp Shaoxing wine
- 1 tsp Salt
Ingredients for chicken marinade:
- 1 tsp Salt
- ½ tsp Sugar
- ¼ tsp White pepper powder
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 2 tbsp Sweet potato starch (potato starch can also be used)
- 2 tsp Oil
Instructions
- Make the chicken broth from the leftover ingredients from the Ginger and Scallion Oil Chicken, if you made it. If not, you can use store bought chicken broth or make your ownTo make broth from Ginger and Scallion Oil Chicken leftovers: put the chicken carcass, steamed chicken juice, ginger, green onions and garlic in a pot. Add 1.75L of water, bring to a boil and then turn heat to medium setting and let it cook for an hour. Remove all the solids and discard. You should be left with approx. 1.5L of broth after cooking
- Marinate the chicken with 1 tsp salt, ½ tsp sugar, ¼ white pepper powder, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine and 2 tbsp sweet potato starch. Mix well. Add 2 tsp oil and mix well again. Marinate for 15 minutes
The oil will help lock in the starch and marinade. 
- Wash and coarsely chop the Shanghai bok choy
- Heat the chicken broth. Add 1 tbsp of Shaoxing wine, taste test and add salt to your preference
You may also use fish sauce to flavour to give it some extra depth 
- Bring a pot of water to a boil to cook the Shanghai noodles and cook to al dente
They will be further cooked in the chicken broth until soft. You can also cook the noodles directly in the broth, however, this may cause the broth to get too thick. It really depends on the noodle and the amount of flour and starch that’s on them. I prefer to first cook it in water to get rid of some of the starch before putting it into the broth 
- Once done, you can put them directly into the chicken broth if the broth is already hot
- Put the heat on high, add the Shanghai bok choy and mix together with the noodles. Bring to a boil
- When the broth boils, turn the heat down to low, gently place the chicken on top of the noodles and vegetables in a single layer. Do not stir. Close the lid and let it stew for 5 minutes
- After 5 minutes, check for doneness. If it’s not done yet, stew for another 3 minutes until done or turn up the heat, give it a stir and let it cook for a couple more minutes
- Serve
Nutrition
Calories: 721kcalCarbohydrates: 88gProtein: 41gFat: 23gSaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 4160mgPotassium: 801mgFiber: 7gSugar: 12gVitamin A: 5192IUVitamin C: 79mgCalcium: 157mgIron: 3mg
Tried this recipe?Let us know how it was!