Spicy Chicken Noodle Soup (黄焖鸡面

• Meat

  • 3 (700 grams chicken, bone-in

• Produce

  • 2 Carrots, small
  • 1 Daikon radish
  • 2 cloves Garlic
  • 1 tsp Ginger

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 Star anise, whole

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Other

  • 3 to 4 tablespoons doubanjiang (Chinese fermented spicy chili bean paste, depending on your preferred level of spiciness

Found on omnivorescookbook.com

Description

Ingredients

• 3 (700 grams) chicken bone-in, skin-on chicken thigh, chicken leg, or boneless skinless thigh (*see footnote 1)
• 1 teaspoon grated ginger
• 2 cloves garlic, grated
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1/4 teaspoon grated black pepper
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 whole star anise
• 3 to 4 tablespoons doubanjiang (Chinese fermented spicy chili bean paste), depending on your preferred level of spiciness
• 1/4 teaspoon nutmeg, grated or ground
• 1 daikon radish (or potato, or broccoli), chopped
• 2 small carrots, chopped

Directions

• Combine chicken, ginger, garlic, soy sauce, Shaoxing wine, black pepper and salt in a large bowl. Mix well and marinate for 30 minutes.
• Heat oil in a large skillet over medium heat until warm. Add star anise, doubanjiang and nutmeg powder. Turn to medium low heat. Cook and stir for 1 minute.
• Add chicken and mix so that both sides are coated with the sauce. Cook and flip occasionally, until both sides turn golden brown. While browning the chicken, stir the sauce frequently to prevent burning.
• Add 1 cup of water, the daikon radish, and the carrot. Turn to medium heat. Bring to a boil. Turn to medium low heat. Cover and simmer for 10 minutes. Uncover, flip chicken, and mix the radish and carrot with the sauce. Cover and continue to cook until juice runs clean when poking the thickest part with a chopstick, for 5 to 10 minutes.
• While simmering the chicken. Add 4 cups of water to another big pot (*see footnote 2). Add noodles and cook according to the instructions.
• Transfer cooked noodles with noodle soup into the bowls you’ll serve them in. Add a few spoonfuls of sauce from the chicken stew. Top with chicken, radish, and carrot. Garnish with green onion.
• Serve immediately as main.
• Store leftover chicken with sauce in an airtight container in the fridge for 3 days or in the freezer for a month. The leftovers taste even better.