Chicken And Noodles In Spiced Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Food and Wine Magazine, February 2010 Issue Ingredients:
1/4 tsp sichuan peppercorns |
1/2 tsp coarse sea salt |
6 1/2 cups chicken stock, preferably homemade |
2 star anise pods |
1/2 tsp black peppercorns |
1/2 cinnamon stick |
one 3-inch strip orange zest |
one 4-inch piece of peeled fresh ginger--1-inch cut into fine matchsticks; the rest thinly sliced |
kosher salt and freshly ground pepper |
6 shiitake mushrooms, stems discarded and caps thinly sliced |
four 6-oz skinless, boneless chicken breast halves |
3 oz mung bean noodles (also known as cellophane or bean thread noodles) |
2 scallions, green parts only, thinly sliced |
Directions:
1. In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture.
2. In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest, and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.
3. In a large saucepan of water, poach the chicken in a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2-inch thick.
4. Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute.
5. Lade the noodles, mushrooms, and broth into shallow bowls. Top with the sliced chicken breasts, scallions, and ginger matchsticks. Sprinkle the chicken with Sichuan pepper-salt and serve.
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