Chicken noodle soup

Name: Chicken noodle soup
Yield: Serves four
Cuisine: Chinese
Ingredients: 1 tsp salt; 8 dried shiitake mushrooms, soaked; 2 chicken breasts, cut into thin strips; 2 tsp cornflour; 1 egg white, lightly beaten; 1 tsp sesame oil; 2 litres (3½ pts) chicken stock, simmering; 1 tbsp shaohsing rice wine, or dry sherry; 1 tsp sugar; 100 g (3 oz) bamboo shoots, cut into thin matchsticks; ½ bunch choy sum (flowering cabbage) leaves, about 200 g (7 oz), roughly chopped; 350 g (11 oz) fresh flat egg noodles; 1 tbsp peanut oil; 2 tbsp light soy sauce; 1 tbsp shaohsing rice wine, or dry sherry; ½ bunch choy sum (flowering cabbage) leaves, about 200 g (7 oz), roughly chopped; 3 spring onions, cut into 2.5 cm (1 in) lengths

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Forget your packets, cans, pretend noodles and powdered, super-boosted chicken essences. Real chicken noodle soup is made from real chicken stock, with real chicken pieces and the freshest egg noodles you can lay your hands on. They usually come in a large plastic packet and that’s the only packet you’ll ever really need for chicken noodle soup.

Ingredients

Asia
China
Guangdong
Soup
Noodles

Ingredients

Method