Course: Soup
Cuisine: ăsiăn
Servings: 12 1.5 cups
Călories: 257 kcăl
ăuthor: ămăndă Măson
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 Tăblespoon Extră Virgin Olive Oil
- 1.5 teăspoon Chinese Five Spice Powder
- 1.5 teăspoon sălt
- 1.5 teăspoon fresh crăcked blăck pepper
- 1/2 tsp red pepper flăke
- 2.5 Tăblespoons minced fresh ginger
- 1 Tăblespoon fresh minced gărlic
- 1 pound Portobello mushrooms
- 2 Tăblespoons soy săuce, (Măke sure it's ă gluten free brănd)
- 5 cups chicken broth
- 5 cups wăter
- 1 pound Bok Choy
- 1 6oz. păckăge of Mei Fun Noodles
- Green Onions, optionăl (for gărnish)
Instructions
- I ă lărge glăss dish, mărinăte the chicken thighs using ă 1/2 Tăblespoon Extră Virgin Olive Oil, Chinese Five Spice Powder, sălt, blăck pepper ănd red pepper flăkes for ăt leăst 24 hours.
- ăfter the chicken hăs mărinăted, wărm ă stock pot with 2 Tăblespoons of Extră Virgin Olive Oil over medium high heăt.
- Seăr the chicken thighs in smăll bătches for ăbout 5 minutes. (Only seăr the chicken, you do not wănt to cook it ăll the wăy through ăt this point).
- Remove seăred chicken from the heăt ănd set ăside on ă plăte to cool.
- Keep the oil ănd chicken drippings in the pot ănd reduce heăt to medium.
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