A delicious, nutritious noodle soup inspired by a southern Chinese classic
This is a dish inspired by the Southern Chinese island, Hainan – the Hawaii of China. Hainan Chicken is a dish served all over Asia and traditionally a whole chicken is used, served with rice. I’m turning it on it’s head and serving it as a noodle soup. Instead of using the whole chicken, I use chicken thighs – inexpensive compared to chicken breast, and more juicy. Poach the chicken thighs in the aromatic liquid to create a spiced ginger chicken broth. Wok-fry a ginger, spring onion, and green chilli Chinese salsa verde. Shred the chicken with fresh spinach and beansprouts. Serve over edamame noodles. Light, healthy and nutritious!
Serves 4 as a main
For the Noodles
1 x 200g Yutaka Edamame Soybean Noodles
1 tsp toasted sesame oil
For the broth
2 litre of water
4 (355g) free range organic chicken thighs, skin off, deboned
2 inch knob of fresh root ginger, peeled and sliced
2 star anise
1 tsp Sichuan peppercorns
1 tbsp Shaosing rice wine or dry sherry
3 large spring onions, washed, top and tailed, sliced to 1-inch pieces
3 large pinches of sea salt
For the Chinese ginger onion salsa verde dressing
4 tbsp rapeseed oil
2 pinches of sea salt
1 inch piece of fresh root ginger, peeled and grated
2 spring onion, washed, top and tailed, finely chopped
1 medium green chilli, deseeded and finely chopped
1 tsp toasted sesame oil
For the garnish
100g raw beansprouts, washed, drained
200g spinach leaves, washed, drained
30g fresh basil, washed, drained
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Bring a 1.5 litre pan of water to the boil. Add 1 pack of Yutaka Organic Edamame Soybean Noodles. Turn the heat to low and cook simmering for 6 minutes. Drain, refresh under cold water and dress with 1 teaspoon of toasted sesame oil and mix well to prevent from sticking. Set aside.
In a wok (or medium pan) add 2 litres of water, chicken thighs, star anise, ginger, Shaoxing wine, spring onions and season with salt, Sichuan peppercorns and ground white pepper. Cook on a gentle simmer for 15-20 minutes until the chicken is cooked and opaque. Keep the chicken warm in the broth, simmering until ready to serve.
Heat a small wok or pan, add the rapeseed oil and give the wok a swirl. â€¨Add the salt, ginger, spring onion, green chilli, toasted sesame oil and stir to combine well. Then quickly take off the heat to prevent further cooking. The dressing should be bright green and not overcooked.
Remove the chicken from the pan and slice on a board. Divide the noodles into 4 portions in bowls. Strain the hot broth and divide between the bowls. Dress with spinach leaves, beansprouts. Top with sliced chicken, garnish fresh basil and drizzle the Chinese ginger onion salsa verde over the chicken. Serve immediately. To eat mix all the ingredients well and add a dollop of your favourite chilli sauce.