Ro­tis­serie chicken, aro­mat­ics com­bine for easy Asian noo­dle soup

The Mercury (Pottstown, PA) - - FOOD - By Stacie Dong and Sim­ran Singh Spe­cial to Dig­i­tal First Me­dia San Fran­cisco food writ­ers Stacie Dong and Sim­ran Singh’s blog, A Lit­tle Yum­mi­ness (www. alit­t­, fo­cuses on fam­ily food ad­ven­tures and recipes with a global twist.

We love a steamy bowl of this com­fort­ing soup on a chilly evening, but if you ask us, there’s never a bad time for tasty noo­dle soup. A few aro­matic in­gre­di­ents — shal­lot, gin­ger, star anise and cin­na­mon — and a short sim­mer trans­form ba­sic chicken stock into some­thing fla­vor­ful and in­ter­est­ing, a per­fect back­drop for springy rice noo­dles, shred­ded ro­tis­serie chicken and a se­lec­tion of your fa­vorite top­pings.

If you pre­fer a richer soup, you can use all chicken stock in­stead of the com­bi­na­tion of stock and wa­ter called for here. Here’s how to make it.

Ro­tis­serie Chicken Magic: Asian Noo­dle Soup

Serves 4


1 ta­ble­spoon veg­etable oil 2 large shal­lots, peeled and cut into quar­ters

4-inch piece fresh gin­ger, cut into chunky pieces 4 cups chicken stock 3 cups wa­ter 2 or 3 star anise pods 1 cin­na­mon stick 2 to 3 ta­ble­spoons fish sauce

8 ounces rice noo­dles, cooked ac­cord­ing to pack­age in­struc­tions

2 cups shred­ded cooked chicken (left­over or ro­tis­serie)

Gar­nishes: Bean sprouts, chile slices, chopped scal­lions, cilantro leaves, lime wedges, fried shal­lots


In a stock­pot, heat the oil. Add the shal­lots and gin­ger and saute them for 1 to 2 min­utes over medium heat, un­til aro­matic.

Add the stock and wa­ter to the pot, along with the star anise and cin­na­mon stick. Bring to a boil, then lower heat to medium-low and sim­mer for 20 min­utes while you as­sem­ble the re­main­ing in­gre­di­ents.

Af­ter the broth has sim­mered for 20 min­utes, add the fish sauce and sim­mer for an­other 1 to 2 min­utes. Taste and ad­just sea­son­ing to your pref­er­ence. Re­move the shal­lot, gin­ger, star anise and cin­na­mon stick from the broth and dis­card.

Di­vide the cooked rice noo­dles and shred­ded chicken among four bowls. Pour the hot stock over the noo­dles and chicken. Serve gar­nishes of your choice at the ta­ble, and let ev­ery­one pick what they want.


A few aro­mat­ics — shal­lot, gin­ger, star anise and cin­na­mon — trans­form ba­sic chicken soup into some­thing fla­vor­ful and in­ter­est­ing, a per­fect back­drop for springy rice noo­dles and shred­ded ro­tis­serie chicken.

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