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Thursday, November 07 2013

Alternative healers use star anise to fight cold and flu symptoms. Melissa Rubel Jacobson combines the licorice-scented spice with cinnamon and ginger -- both stomach soothers -- to flavor a restorative chicken noodle soup.

 

 

Servings: 4Recipe from 
Prep Time: 40 mins
Total Time: 1 hr 10 mins
 
 
ingredients
 
  • 1/4   teaspoon   Sichuan peppercorns
  • 1/2   teaspoon   coarse sea salt
  • 6 1/2   cups   chicken stock, preferably homemade
  • 2      star anise pods
  • 1/2   teaspoon   black peppercorns
  • 1/2     cinnamon stick
  • 1    3 inch strip  of orange zest
  • 1    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
  • 4    6 ounces   skinless, boneless chicken breast halves
  • 3    ounces   mung bean noodles (see Note)
  • 2      scallions, green parts only, thinly sliced
 
directions
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, 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.
 
 
In a large saucepan of water, poach the chicken at 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.
 
 
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.
 
 
Ladle the noodles, mushrooms, and broth into shallow bowls. Top with the sliced chicken breasts, scallions, and ginger matchsticks. Sprinkle the chicken with the Sichuan pepper-salt and serve.
 
 
NOTE:
 
Mung bean noodles are also known as cellophane or bean thread noodles. They are available at Asian markets.
Posted by: Send a Meal AT 01:10 pm   |  Permalink   |  0 Comments  |  Email
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