Five-spice chicken & noodle broth

Posted by adm On November - 13 - 2011

How to cook Five-spice chicken & noodle broth


  • 2 1/2 tsp Chinese five-zest
  • 1 tsp saltiness
  • 4 (around 180g each) single chicken breast fillets, excess fat cut
  • 1 tbs peanut oil
  • 1.5L (6 cups) chicken strain
  • 500ml (2 cups) h2o
  • 80ml (1/3 cup) soy
  • 5cm piece fresh peppiness, raw, cut into matchsticks
  • 3 garlic cloves, thinly sliced
  • 1 cinnamon amaze
  • 250g rice stick noodles
  • 1 bunch choy sum, water-washed, dried, ends cut, sliced
  • 8 green shallots, cut, thinly sliced diagonally
  • Saltiness & freshly ground black peppercorn

How to:

  • Combine the five-spice and saltiness, and rub evenly over the chicken fillets.

  • Heat the oil in a large non-stick skillet. Add the chicken and fix, uncovered, for 5 minutes each side or until browned and just cooked through. Transfer to a large plate and cover loosely with foil to keep tender.

  • Lag, combine the strain, weewee, soy, gingerroot, garlic and cinnamon stick in a large saucepan. Cover and bring to the boil over high warmth. Unveil, reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until redolent. Add noodles and falsify, stirring occasionally, for 6 minutes or until subdued. Remove from passion. Stir in choy sum and half the green shallots. Season with salt and peppercorn. Discard cinnamon amaze.

  • To answer, cut the chicken fillets diagonally into 1cm-thick slices. Divide the noodles among shallow serving bowls, ladle over the hot broth and top with the volaille. Sprinkle with remaining shallots. Serve immediately.

  • Cooking time:30 min.

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