I worry a lot these days. Like everyone, I worry about how much longer this recession will last. I worry so many publications will fold that all freelancers will have to panhandle for survival. I worry nobody will pick up a real book anymore. The gloomy winter days aren’t helping. Shanghai is so dreary I have not seen the sun in 3 weeks.
My eating habits are a good indication of my mood. When I’m cheery and light-hearted I’ll fuss around with salads and labor-intenstive sweets. If I’m anxiety-ridden, comfort food is all I can stomach.
So bring on the chicken noodle soup. Rather than the American version flavored with bay leaf and thyme, I decided to make a Sichuan-style broth with star anise, cinnamon, tangerine peel, and Sichuan pepper. (There will be a mild tingle from the peppercorn, to jazz things up.) The best part: you can shred leftover roast chicken, itself a cost-saver and recession favorite, and add it to the soup at the last minute. The simmering anise and cinnamon will make your kitchen smell good. And slurping the steamy chicken noodle soup will get you through these dark days.
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Sichuan-Style Chicken Noodle Soup
Serves 2
1/4 pound roasted chicken
4 cups chicken stock
1 tablespoon vegetable oil
1 leek, thinly sliced
4 shiitake mushrooms, stemmed and thinly sliced
2 tablespoons soy sauce
1 tablespoon rice wine
1 stick cinnamon
1 whole star anise
1 small dried tangerine peel
1 teaspoon ground Sichuan pepper
1/4 teaspoon freshly ground black pepper
Sliced fresh red chilis or scallions for garnish (optional)
Shred roast chicken. Set aside in a small bowl.
In a medium-sized pot, add vegetable oil and sauté leeks and mushrooms over medium heat. Add chicken stock, soy sauce, rice wine, cinnamon, star anise, tangerine peel, Sichuan pepper, and black pepper; bring to boil. Lower heat and simmer for 5 minutes.
In a separate pot, bring water for noodles to boil. Add egg noodles and cook according to package instructions. Cook until almost al dente. Transfer to soup pot to cook for another minute. (At this point you can add shredded chicken into soup, or warm chicken in oven or microwave and then pile chicken on top of noodles.)
Add optional garnish(es) and serve hot.
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More chicken recipes to try:
Stir-fried Chicken in Chili Black Bean Sauce
Chicharrones de Pollo with Paprika Onions
{ 12 comments… read them below or add one }
This has got to be one of the most appetizing photos I have ever seen; my stomach is literally growling. I actually have everything in my house except the chicken, so I think I’m going to make myself a veggie version for lunch.
As you know, I share all of your worries…I share your corresponding eating habits as well.
Oh my god I love this. I’m always looking for new ways to make chicken noodle soup. Bookmarking this now.
It looks beautiful and delicious!
This looks so appetizing! All the ingredients are bursting with color and they are very nicely displayed in the noodle soup. Love the photo, and the recipe sounds like it will taste great.
Soups and stews photos aren’t usually appealing, but yours made me crave this Sichuan-Style Chicken Noodle Soup baddly! I so wish it was Winter in here. Thank you for another great recipe.
I really like this take on a chicken soup! It looks really good!
This looks great! The chili seems like it will clear up any sinuses.
Looks great, I can almost smell the spices and feel the slight tingly numbness from the Sichuan pepper. Mmm. Can’t wait to make it.
my stomach is only figuratively growling
Looks fantastic but I don’t see any noodles in your ingredient list. What kind of noodles should I use for this recipe? Thanks!
Just made this soup tonight with ramen noodles and some homemade stock and it was fantastic! Really delicious. Thanks for this great recipe!
This looks and sounds delicious. I am going to try this with soba noodles. Love the seasonings.