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Five-spice chicken and noodle broth
Five-spice chicken and noodle broth
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Prep Time:
15 minutes
Cook Time:
21 minutes
Total Time:
36 minutes
Ingredients:
  • 2 1/2 tsp Chinese five-spice
  • 2.40 gm salt
  • 4 (about 180g each) single chicken breast fillets, excess fat trimmed
  • 18.20 gm peanut oil
  • 1.5L (6 cups) chicken style liquid stock
  • 500ml (2 cups) water
  • 80ml (1/3 cup) soy sauce
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 3 garlic cloves, thinly sliced
  • 1 cinnamon stick
  • 250g rice stick noodles
  • 1 bunch choy sum, washed, dried, ends trimmed, chopped
  • 8 green shallots, trimmed, thinly sliced diagonally
  • Salt & freshly ground black pepper
Instructions:
  • Mix the five-spice and salt together, then massage onto the chicken fillets until coated evenly.
  • In a spacious non-stick skillet, warm up the oil. Add the chicken and sear for about 5 minutes on each side until golden and fully cooked. Place the chicken on a big plate and tent loosely with foil to stay warm.
  • In a large saucepan, combine the stock, water, soy sauce, ginger, garlic, and cinnamon stick. Cover and bring to a boil over high heat. Uncover, reduce heat to medium, and simmer for 5 minutes until fragrant. Add noodles and cook for 6 minutes until soft. Remove from heat, stir in choy sum and half of the green shallots. Season with salt and pepper, then discard the cinnamon stick.
  • Slice the chicken fillets diagonally into 1cm-thick pieces. Divide noodles among shallow bowls, pour over hot broth, place chicken on top, sprinkle with remaining shallots, and serve right away.

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