2 tablespoons oil
½ cup sliced scallions
1 cloves garlic, minced
1 garlic clove size galangal or ginger
2 chicken thighs, boned, trimmed of skin and fat, and cut into 1/2-inch cubes
1/2 teaspoon salt
8 ounces mushrooms, sliced (I used fresh oyster mushrooms)
1 tablespoons soy sauce
8 ounces dried Chinese egg noodles or Italian egg linguine (or any noodle you prefer)
1 teaspoon sesame oil
Small dash Fish sauce
4 leaves baby bok choy or Napa Cabbage, halved cut thin
2 cups water
- In a separate pot, lightly boil the chicken in 2 cups of water with the galangal and garlic until chicken is half-cooked. Remove chicken. Strain the chicken broth and set aside. De-bone the chicken and chop chicken into pieces.
- Heat the oil in large Dutch oven. Add the onion, garlic, green onions, galangal/ginger from the chicken pot and cook on medium until the onions are translucent.
- Add the chicken to the pot. Sprinkle with salt and pepper.
- Add the mushrooms and soy sauce. Keep stirring and tossing to coat the chicken and mushrooms evenly. Simmer over low heat for another 10 minutes until the chicken is cooked through and the ingredients have absorbed the sauce.
- For the noodles: Bring a pot of water to boil and cook the noodles according to package directions. Drain in a colander and rinse with cold water to remove starches.
- Cut the cabbage or greens and add to the pot.
- To the pot add sesame oil, a few dashes of fish sauce. Stir and cook a few more minutes until the soup is somewhat hot.
- To serve, plate the noodles into a bowl. Top with the chicken, mushroom and other ingredients.
- Pour 1/2 cup of chicken stock each into each bowl.
- Serve noodles with bowls of soup. Top with Sriracha if you need heat.
As of 6/3/21