A spicy chicken soup, Chinese take out style.
For the soup
- 2 boneless chicken breasts, skin-on preferably
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2-inch piece of ginger, peeled and sliced
- 4 garlic gloves, peeled and sliced
- 3 small red chili peppers, chopped and seeded, if desired*
- 1/4 cup rice wine
- 3 green onions, green parts sliced
- 3/4 pounds small shiitake mushrooms, sliced
- 2 tablespoons soy sauce
- 8 cups chicken stock
- 2 cups water
- 6 ounces baby bok choy, bottoms sliced off
- 3 ounces quick-cooking Chinese egg noodles
- 2 green onions sliced lengthwise
- chili oil (optional)
- Heat sesame oil and vegetable oil in a large pot over medium-high heat.
- Add chicken, skin-side down and cook until browned, about 4 minutes each side.
- Remove to a plate and pour off all but 1 tablespoon oil.
- Add ginger, garlic and chilis and cook for 30 seconds.
- Deglaze the pan with the rice wine and return chicken to the pot. Add the green onions, mushrooms, soy sauce, stock and water.
- Bring to a boil, then the heat to low and allow to simmer for 30 minutes until the chicken is done.
- Remove the chicken, return the broth to a boil and add the noodles and bok choy. Boil for 3-5 minutes or follow package directions.
- While the noodles cook, remove and discard the chicken skin and shred the chicken with two forks. Return the shredded chicken to pot.
- Serve with sliced green onions and a drizzle of chili oil, if desired.
- *Remove the pepper seeds and ribs for a slightly less spicy soup.
- Serving Size: 4