1 1.5 to 1.8 kg (3 ½ – 4lb) chicken

2 medium onions unpeeled and quartered

2 heads of garlic, halved lengthwise

1 10 cm (4inch) piece ginger, unpeeled, thinly sliced

3 dried bay leaves

1 tbs ground turmeric

2 tsp black peppercorns

2 tsp coriander seeds

Kosher salt

340 g (about 4 med. Sized) carrots, peeled and cut into ½ inch pieces

226 g dried udon noodle

scallions, thinly sliced

Original recipe found at: www.bonappetit.com

  1. Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat.
  2. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 74 °C (165 °F), 30–35 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15–20 minutes.
  3. Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.
  4. Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking. Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed
  5. Ladle over noodles. Top soup with scallions and drizzle with chili oil.
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