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Categories:
peppercorns salt chicken stock anise pods black peppercorns cinnamon orange zest kosher salt shiitake mushrooms skinless bean noodles scallions
Viewed: 10 - Published at: 2 years agoIngredients
- 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
- One 3-inch strip of orange zest
- One 4-inch piece of peeled fresh ginger1 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
Method
- 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.
