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Milk Street Recipe
Chicken and Rice Noodles in Ginger-Hoisin Broth
Browning the aromatics—ginger and shallots—and briefly cooking a few tablespoons of hoisin sauce, develops a solid flavor base for this simple soup. You can use flat, wide rice sticks or thin rice vermicelli. Either way, cook the noodles according to the package directions, then immediately divide them among individual bowls; if left to stand, the drained noodles may stick together. If you like, serve with lime wedges and Sriracha hot sauce.
4
Servings
45 minutes
2 tablespoons neutral oil
3 inch piece fresh ginger, peeled and thinly sliced
3 medium shallots, halved and sliced
3 tablespoons hoisin sauce
2½ pounds bone-in, skin-on chicken thighs, skin removed
8 ounces rice noodles, cooked according to package directions and divided among 4 serving bowls
1 cup lightly packed fresh basil, torn
Ingredients
-
2
tablespoons neutral oil
-
3
inch piece fresh ginger, peeled and thinly sliced
-
3
medium shallots, halved and sliced
-
3
tablespoons hoisin sauce
-
2½
pounds bone-in, skin-on chicken thighs, skin removed
-
8
ounces rice noodles, cooked according to package directions and divided among 4 serving bowls
-
1
cup lightly packed fresh basil, torn
Directions
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01In a large pot, heat the oil until shimmering. Add the ginger and shallots, then cook, stirring, until well browned. Add the hoisin and cook, stirring, until it coats the bottom of the pot. Add 2 quarts water and bring to a simmer. Add the chicken and cook for 35 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from the heat. Transfer the chicken to a plate and shred into bite-size pieces; discard the bones. Return the meat to pot and cook until heated. Ladle over the noodles and top with basil.See It
This recipe looks delicious--I'm making it today!