Soups are a curative not only for the soul but truly for the body as well. In Chinese medicine soups are actually used as a conduit for many treatments.
Now, of course this chinese chicken noodle soup recipe does not include any dried seahorses or horny goat weed (though feel free to add if you want) but it still has healing properties. Shiitake mushrooms stimulate the immune system and any homemade chicken soup will nourish your body.
The freshness of this chinese soup is the best part, unlike the typical chicken noodle soup the herbs brighten up the flavour tremendously. It is fabulous with some spicy homemade chili oil.
(serves 4)
1 tablespoon oil
3 skinless chicken thighs
salt
6 cups chinese chicken stock
1 star anise
1/2 teaspoon cracked black pepper
1/4 cup shaoxing wine (a sherry or cooking wine can be substituted)
1 1/2 cups shredded napa cabbage
1 tablespoon oil
4 large shittake mushrooms, sliced
2 teaspoon soy sauce
1/2 teaspoon sesame oil
200g fresh rice noodles (you can substitute anything you would like from vermicelli to spaghetti)
2 green onions, sliced thinly
cilantro leaves, for garnish
chili oil or hot sauce, for garnish
Heat a large casserole or saucepan over medium heat. Pat the chicken dry and season the chicken with a big pinch of salt on both sides. Add one tablespoon of oil and brown chicken all over. Add chicken stock slowly, scraping up any brown bits left behind. Add star anise, wine and black pepper. Bring to a gentle simmer and cook until chicken is nice and tender. Scum will float to the top so skim occasionally.
Once chicken is tender remove from the stock and allow to cool enough to handle. Shred the chicken with a fork until you have bite sized pieces, discard bones. If the liquid has gone cloudy, you can strain it. Otherwise remove the star anise and add back chicken, cabbage, soy, and sesame oil. Simmer for 5 minutes. Meanwhile quickly saute the mushrooms in remaining oil until soft.
Depending on the type of noodles you are using cooking time may vary. For fresh noodles I added them along with the green onions and mushrooms and cooked for a minute only. Correct for seasoning and add more pepper and soy if necessary. Serve immediately with chili oil and cilantro on top. If making ahead keep additions (noodles, vegetables and chicken) separate until serving so nothing overcooks.
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I use a similar recipe for hot and sour soup, so simple yet delicious. In a pinch you can make hot chili oil with red pepper flakes:
1 tsp. crushed red pepper flakes in 1/4 cup oil in a saucepan. Turn the heat on low and let it simmer for about 10 minutes.Strain through a sieve and you should have some chili flavored oil.