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Chinese noodles water shrimp chicken breasts oil choy onion garlic green onions fish sauce ginger salt pepper eggs Chinese Tea
Viewed: 5 - Published at: 7 years agoIngredients
- 9 ounces chinese noodles fresh
- 8 cups water
- 18 shrimp peeled, shells reserved
- 2 chicken breasts
- 1 tablespoon oil
- 1 head bok choy chopped, stalk and greens separated
- 1 onion medium, halved and sliced thinly
- 1/2 head garlic minced
- 6 green onions chopped, whites and greens separated
- 1/2 cup fish sauce
- 4 tea bags ginger
- salt
- pepper
- eggs Chinese Tea, quartered, see link to recipe in About section
Method
- To make broth: In a large pot bring to a boil chicken, shrimp shells and water. Turn down to a simmer, add tea bags (I used 4). Simmer until chicken breast is cooked through, about 20 minutes. Drain broth, shred chicken breast, discard shells and tea bags. Reserve the broth.
- Using the same large pot, heat oil over medium heat. Saute onions and garlic until onion is tender and transluscent. Add bok choy stems and cook for an additional 2 minutes. Add chicken, broth and fish sauce, bring to a gentle boil. Add bok choy greens and shrimp, cook until shrimp is done, about 3 minutes (they will turn pink). Salt and pepper to taste.
- In a separate pot, bring some water to a boil, add Chinese noodles, cook for 3 minutes. Drain noodles. To serve soup, place some noodles in a bowl, ladle soup over noodles. Garnish with Chinese Tea Egg quarter and green onion tops.
