Chinese chicken noodle soup

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


2 kg (4 lb 8 oz) chicken wings

1 brown onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 cinnamon stick

1 star anise

1 1/2 tablespoons very finely shredded ginger

1 tablespoon light soy sauce

2 1/2 tablespoons dry sherry

1.5 litres (52 fl oz/6 cups) water

600 g (1 lb 5 oz) skinless chicken thigh fillets, trimmed, thinly sliced

3 heads (about 400 g/14 oz) choy sum or bok choy (pak choy), trimmed, very thinly sliced widthways

200 g (7 oz) shiitake mushrooms, stems trimmed, sliced

400 g (14 oz) fresh Singapore-style (thin) egg noodles

1 spring onion (scallion), trimmed, diagonally sliced, to serve

sesame oil (optional), to serve

sliced fresh long red chilli (optional), to serve


1. Combine the chicken wings, onion, carrot, celery, cinnamon stick, star anise, ginger, soy sauce and sherry in a large saucepan. Add the water, then bring to the boil over medium heat, skimming any scum that rises to the surface. Reduce the heat to low, then cook for 2 hours, skimming the surface occasionally. Strain the stock, discarding the solids and removing any fat from the surface.

2. Return the stock to the pan. Add the chicken thighs and slowly bring to a gentle simmer. Add the choy sum or bok choy, mushrooms and noodles and stir to combine. Cook for another 4-5 minutes or until the chicken, vegetables and noodles are tender.

3. Season to taste with salt and freshly ground black pepper. Serve immediately, topped with the spring onion and sesame oil and chilli, if using.