Chicken Noodle Soup is one of my go-to dishes when I’m feeling under the weather. This is also the dish I make for my kids when they are sick. My version is inspired with a lot of Asian flavors, and I use spices and ingredients that help boost the immune system. I remember first slurping chicken soup when I was a child. My grandmother used to make it for me, so it’s something really close to my heart. The recipe I’m going to give you is quite tedious, but trust me it’s worth it, and a lot of the stuff you can prepare in advance. So plan this dish out for a wet and rainy day or when you’re feeling a bit sick. Hope you enjoy it. I’d love to know how you enjoyed this dish. Hit me up on Facebook (Chef Bruce Lim) and Instagram (@chef_bruce_lim) for your thoughts about this dish.
Asian-inspired chicken noodle soup
STOCK
INGREDIENTS:
1 kg chicken bones
100 g onions, chopped
100 g celery, chopped
50 g lemongrass, smashed
50 g onions, chopped
20 g garlic, smashed
1 pc cinnamon stick
1 pc star anise
1 pc bay leaf
1/4 cup dried dilis
3kg water
PROCEDURE:
- Place all ingredients in a large pot and bring to a boil.
- Once boiling, turn down to a simmer and simmer for 1 hour. Skim the top of stock every 20 minutes.
- Tilt pot and use ladle to remove stock and strain into a medium pot. Make sure not to get too much sediment from the stock pot, so take your time.
- Season with salt and pepper before serving.
CHICKEN
INGREDIENTS:
500 g chicken thigh fillet (100g per serving; makes 5 servings)
30 g soy sauce
1 tsp honey
5 g garlic paste (salt and pepper to taste)
PROCEDURE:
- Place all ingredients into a bowl, and let it sit overnight in the chiller.
- Grill chicken over medium heat for 6 minutes per side or until the core temperature reaches 75˚C.
- Place in a warm place until ready to serve.
GINGER MIX
INGREDIENTS:
100 g ginger, grated
30 g spring onions, finely chopped
5 g chili (labuyo)
6 g salt
75 g canola oil
10 g sesame oil
PROCEDURE:
- In a metal bowl, place ginger, spring onions, chili and salt. Mix so everything is incorporated.
- Heat canola oil to smoking point.
- Carefully pour the oil on top of the spice mixture and stir until it stops bubbling.
- When oil mixture is cool, add sesame oil and set aside.
CHICKEN NOODLE SOUP BUILD
INGREDIENTS:
100 g rice noodles; per serving (pre-cooked)
100 g grilled chicken, cut into strips
50 g Taiwan pechay, blanched
2 pcs shiitake mushrooms, blanched
2 pcs 3-inch onion leeks, blanched
300 g chicken stock
20 g ginger mix on the side
PROCEDURE:
- In a serving bowl place noodles, chicken and vegetables then top with the chicken stock. Serve with ginger mix on the side.