Lots of exciting things have been happening for Peter and I recently. First it was our romantic and joyful engagement and all the celebrations that followed. Next we went on my first trip to Japan. Now I am happy to say that we are moving in to our first apartment together next month! We have been living together for nearly a year now, but since I moved in to what was technically Peter’s apartment initially, this is our first apartment that will really be “ours” right from the start.
It will be a bit tough moving apartments in the middle of Hong Kong’s summer but I am looking forward to sprucing up our new place slowly but surely. For those of you who have not been lucky enough to make a visit yet, the summer in Hong Kong can be intense.
And although summer has made its way here to Hong Kong, (cue insane humidity and heat) I have still been craving lots of hot soup and spicy foods. Perhaps my body is craving some heat as a pre-summer detox (remember our discussion of warm/cold foods?).
This Szechuan Style Noodle Soup is sure to do just that and clear any stuffy nose leftover from your spring allergies. It is full of tongue numbing goodness thanks to some Szechuan peppercorns and is certainly not short on flavor after slowly simmering in the mellow flavors of garlic, ginger, leeks, and chicken stock.
I love meals that come together in just one pot so I made this recipe nice and simple for you. First comes the savory broth, next thin hearty slices of chicken, followed by a small serving of noodles to fill up your belly (Chinese egg noodles/lo mein tend to absorb lots of liquid, so be sure not to add in your noodles until you are just about to serve).
- 1 tsp oil
- 2 cloves garlic, minced
- 1.5 inch piece ginger, minced
- 1 large leek stalk (no leaves), cleaned and cut into thin slices
- 5-10 small dried chilies
- 5 cups chicken stock
- 1 tsp ground cinnamon
- 1-1.5 tsp ground Sichuan peppercorn
- 0.5 tsp ground black pepper
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine ( sub: rice wine)
- 1 lb chicken breast, cut into thin slices
- 4 oz Chinese egg noodles, cooked and cooled
- Chili oil, green onion, (optional) to garnish
- In a large pot, heat oil over medium heat
- Add garlic and ginger stirring until garlic is lightly browned
- Toss in leeks and dried chilies
- Continue to stir until chilies become a dark red color and leeks are soft (approximately 5 minutes)
- Pour in chicken stock
- Reduce heat to low-medium
- Add in cinnamon, Sichuan peppercorn, black pepper, soy sauce, and Shaoxing wine
- Simmer for 5-10 minutes
- Add in chicken breast
- Simmer for an additional 15-20 minutes until chicken breast is cooked through
- Just before serving add Chinese egg noodles
- Serve with chili oil and garnish with green onion