Chicken, Lily Bud, Chestnut & Shiitake Noodle Soup

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

These double-boiled soups are wonderful — they’re no work at all and they highlight the natural taste of the ingredients. It’s important to blanch the chicken legs first or you’ll end up with bits floating in your broth.


  • 4 chicken drumsticks
  • 10 dried lily buds, soaked in warm water for 30 minutes
  • 10 dried chestnuts, soaked in warm water for 30 minutes
  • 6 dried shiitake mushrooms, soaked in warm water for 30 minutes and stalks removed
  • 4 tomatoes, peeled and quartered lengthways
  • 1 litre (35 fl oz/4 cups) fresh chicken stock
  • 2 tablespoons shaoxing
  • 2 tablespoons oyster sauce
  • 1 teaspoon sea salt
  • 200 g (7 oz) fresh egg noodles, blanched
  • 1 spring onion (scallion), finely sliced
  • 1 small handful of coriander (cilantro) leaves


    Blanch the chicken drumsticks in boiling water, then rinse them to remove any impurities.

    Put the drumsticks, tomatoes, lily buds, chestnuts, shiitake mushrooms, chicken stock, shaoxing, oyster sauce and sea salt into a large heatproof bowl. Cover the bowl tightly with foil and put in a bamboo steamer over a pot or wok of rapidly boiling water. Cover and steam for 50 minutes. Remove the chicken from the bowl and set aside to cool slightly. Remove the skin, then shred the meat from the bones. Stir the chicken meat, noodles, spring onion and coriander through the soup and ladle into bowls to serve.