Rice Noodles Soup With Soy Poached Chicken 豉油雞河粉湯 - A Leftover Special

Soy poached chicken was one of the dishes I made for my friend M when she was unwell; she has since become addicted to the wonderful dish, cooking it at least once a week if not more.

It was a pleasant surprise to find some leftover soy poached chicken in her fridge when I was looking for something to eat after helping her with some chores. Together with other ingredients I found, a delicious lunch was ready in less than 15 minutes.

P.S For a dry version with fresh egg noodles, please click HERE.

recipe from the tummies' kitchen
recipe per serve
you'll need;
1/4 of soy poached chicken, reheated slightly and chopped
250 to 300 g of fresh wide rice noodles or noodles of your choice
3 stalks of choysum or Asian greens of your choice
2 spring onions, chopped
1 red chili, sliced
1 stalk of coriander, chopped
garlic, lime and chili sauce to serve
*feel free to add fried garlic or shallots if your heart desires

for the broth;
1 cup of the poaching liquor
1 cup of chicken stock
dash of sesame oil
dash of white pepper

Prepare the choysum, spring onions and chili; warm up the chicken slightly and chopped.

Prepare the broth by combining all ingredients in a pot and bring it to a simmer. Check for seasonings.

Blanch choysum and rice noodles briefly and drain well.

Place rice noodles in a bowl, pour the hot broth over and top with chicken and all other toppings.