Chinese Poached Chicken and Noodle Soup

Chef Stephen Barrett shares his take on a classic and comforting soup.

Prep time 15 mins

Ingredients

• 2 boneless, skinless chicken breasts
• 1 lt chicken stock
• 2 slices ginger
• 2 spring onions
• 2 garlic cloves
• 1 star anise
• 1 tsp maggi sauce
• 1 tsp maple syrup
• 1 tbsp cooking wine
• 3 bok choy
• 1 cup bean sprouts
• 200 gm egg noodles
• 1 green onion sliced
• 1 tbsp crispy fried onions (optional)
• Chili crisp

Instructions

1. In a large pot, add 1 lt chicken stock, 2 slices ginger, 2 spring onions, 2 garlic cloves, 1 star anise, 1 tsp maggi sauce, 1 tsp maple syrup, 1 tbsp cooking wine, and bring to a boil.
2. Add chicken to soup mix and return to boil. Remove from heat and cover. Let chicken poach for 25 minutes or until cooked through (165 F internal).
3. Remove chicken from stock and slice into 1-inch slices.
4. Cook noodles according to package.
5. Bring soup back up to a boil and add bok choy and bean sprouts. Cook for one min and remove from heat.
6. Add noodles and chicken to a bowl. Top with green onions, fried onions, and chili crisp.

Enjoy!