Chicken and Noodles in Spiced Broth Recipe


  • ¼ teaspoon Sichuan peppercorns
  • ½ teaspoon coarse sea salt
  • 6 ½ cups chicken stock, preferably homemade
  • 2 star anise pods
  • ½ teaspoon black peppercorns
  • ½ cinnamon stick
  • One 3-inch strip of orange zest
  • + 6 more ingredients
    • 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-ounce skinless, boneless chicken breast halves
    • 3 ounces mung bean noodles (see Note)
    • 2 scallions, green parts only, thinly sliced

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. 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, c...

View full recipe at SpringPad


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