Chicken Noodle Soup

Name: Chicken Noodle Soup
Yield: Serves 4–6
Ingredients: 1 tablespoon Chinese rice wine; 1½ tablespoons light soy sauce; 1 tablespoon julienned ginger; 200 g (7 oz) asparagus, cut into 3 cm (1¼ inch) pieces; 600 g (1 lb 5 oz) boneless, skinless chicken breasts; 375 g (13 oz) Shanghai noodles; ½ teaspoon sugar; 4 × 5 mm (¼ inch) slices ginger; 2.5 litres (10 cups) chicken stock; 1 star anise; 4 spring onions (scallions), thinly sliced; ¼ teaspoon sesame oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2.5 litres (10 cups) chicken stock
1 star anise</

Main course
Soup
Breakfast

Method

Pour the stock into a wok and bring to the boil. Reduce the heat to medium, add the star anise, ginger and chicken and poach the chicken for 15–20 minutes, or until cooked through. Remove the chicken with a slotted spoon and cool. Leave the stock in the wok.
Bring 2 l