Soy Poached Chicken Noodle Soup
What You Will Need
Ingredients
- 800g Chicken Maryland (two portions)
- 15g Ginger, grated
- 3 tsp Lee Kum Kee Minced Garlic
- 1 tbsp Five spice
- 1L Chicken stock, salt reduced
- 160g Brown mushrooms, sliced
- 5g Shallots, chopped
- 5g Basil, roughly chopped
- 5g Parsley, roughly chopped
- 10g Long red chilli
- 100g Pak Choy, white parts finely sliced, leaves roughly torn
- 300g Wok ready noodles
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 85g Red onion, thinly sliced in crescents
- 2 tbsp Lime juice
- 5g Sesame seeds to garnish
Made with
Lee Kum Kee products
How to make it
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Place chicken skin side down on a medium to high heat saucepan. Cook the skin until it’s brown and well caramalised. Remove from pan and set aside. Keep pan juices in pan.
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Sauté garlic, ginger and five spice in the chicken fat and pan juices over a medium heat until aromatic. Keep stirring so it doesn’t stick.
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Add chicken back into the pan and slowly add chicken stock, then mushrooms plus Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce and Lee Kum Kee Panda Brand Oyster Sauce. Cook, covered for 15 – 20 minutes on low simmer until chicken is just cooked through.
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In the last five minutes of the cook, add shallots, basil, parsley, chilli, pak choy and noodles.
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Once the chicken is cooked, turn off the heat and add onions. Allow the chicken to rest in the broth at room temperature for a further ten minutes. Finish by adding lime juice and serve with sesame seeds and left over herbs as garnish.