Chicken Noodle Soup with Chinese Vegetables

Name: Chicken Noodle Soup with Chinese Vegetables
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon grape seed, corn, or other neutral oil; 6½ ounces fresh lo mein noodles, cut in thirds; 1 fresh red Thai chile, halved lengthwise; ¼ cup chopped bok choy leaves; 3 tablespoons light soy sauce; 1 tablespoon sesame oil; 2 scallions, trimmed and sliced, plus more for garnish; 2 tablespoons black rice vinegar; ¼ cup chopped chive buds; 1 fresh chile, preferably red finger chile, sliced; 2 shallots, thinly sliced; ½ fresh red Thai chile, minced; 1 teaspoon salt, plus more to taste; ¼ cup Shaoxing wine; ¼ cup chopped gai Ian leaves; One 2-pound chicken; 2 tablespoons Chinese celery leaves; 1 Chinese celery stalk, trimmed and sliced; 4 garlic cloves, minced; ½ onion, preferably Spanish, sliced; One 8-inch piece fresh ginger, diced; 2 Napa cabbage leaves, cut into 1-inch pieces crosswise; 2 tablespoons fresh watercress leaves; One 2-inch piece fresh ginger, sliced; 2 tablespoons fresh cilantro leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Chinese greens, mustardy and sweet, add a fresh crunch to this rich, aromatic soup. The flavors are light, but this soup is hearty enough to serve as a one-bowl meal.

Ingredients

Chinese Chicken Stock

One 2-pound chicken
½ onion, preferably Spanish, sliced

Asia
Soup

Method

To make the stock: Put the chicken, onion, ginger, and chile in a large stockpot with 12 cups water. Bring the mixture to a steady gentle simmer over medium heat and cook until the chicken is cooked through and tender, about 45 minutes. Remove from the heat and transfer the chicken to a large bowl. Strain the broth through a fine-mesh sieve into another large bowl