How to Make Chinese Shanghai Chicken and Noodle Soup Cooking Asian Recipe Cuisine

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China Shanghai Chicken and Noodle Soup


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4-6 Servings

 2.5 liters chicken stock

 1 star anise

 1/4 inch fresh ginger, sliced

 1 1/4 lb chicken breast fillets

 12 oz Shanghai noodles

 6 1/2 ox fresh asparagus, cut into 3 cm pieces

 1 tbsp fresh ginger, julienned

 1 1/2 tbsp light soy sauce

 1 tbsp Chinese rice wine

 1/2 tsp sugar

 4 spring onions, thinly sliced on the diagonal

 1 1/4 oz watercress tips

 1/4 tsp sesame oil
Directions:

 Pour the stock into a non-stick wok and bring to the boil. Reduce to medium-low, add the star anise, ginger slices 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.

 Meanwhile bring 2 liters water to a boil in a large saucepan and cook the noodles for 3 minutes. Drain and refresh under cold water.

 Cut the chicken across the breast into 1/4 inch slices. Return the stock to a boil and add the asparagus, julienned ginger, soy sauce, rice wine, sugar and 1/2 tsp salt. Reduce the heat, add the noodles and simmer for 2 minutes. Return the chicken to the wok and cook for 1 minute or until heated through.
Remove the noodles from the liquid with tongs and evenly divide among bowls. Divide chicken, asparagus, spring onions and watercress among the bowls and ladle broth on top. Drizzle with sesame oil and serve with extra soy sauce if desired.
Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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