Verdict: Win

I've been putting off this recipe for nearly 2 weeks now. I'm not much of a soup baby, but this soup hit the spot. Because I didn't already have roast chicken, I had to divide the recipe into 4 parts and use 3 pots and 1 pan. I substituted roast chicken with home-cooked chicken leg quarters. Instead of leeks, I chopped up a yellow onion. I also added chopped celery and used a little extra Sichuan peppercorns. Below is an adapted version of the recipe, in 4 parts.



Sichuan-style Chicken Noodle Soup from Appetite for China
Yield: Serves 2

Part 1: Chicken
Ingredients
2 chicken leg quarters
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon cinnamon
1 whole star anise
2 teaspoons Sichuan peppercorns
1/4 teaspoon freshly ground black pepper
salt
Directions
Fill one large pot with water. Heat until boiling, then add chicken leg quarters making sure both are completely submerged under water. Add everything else to the broth, as well as a liberal sprinkling of salt. Cook on high for 10 minutes, then cook on medium-low for 30 minutes. Shred chicken and save for soup.

Part 2: Vegetables
Ingredients
1 tablespoon vegetable oil
1 yellow onion
celery
4 oz can of sliced shiitake mushrooms
Directions
Chop the onion and celery. Sauté onions in a pan with vegetable oil on medium until almost soft. Add mushrooms and celery and toss. Cover the pan with a lid and cook on low until celery is that fresh green color.

Part 3: Broth
Ingredients
2 cups chicken stock
1 cup water
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon cinnamon
1 whole star anise
1 tablespoon Sichuan peppercorns
1/4 teaspoon freshly ground black pepper
Directions
Add everything to a medium pot. Boil on high for a few minutes, then reduce heat to medium-low and simmer 5-10 minutes or until ready to serve. Remove anise and peppercorns before serving.

Part 4: Noodles and Combining
Ingredients
6 oz lo mein noodles
Directions
Cook noodles in boiling water for 5 minutes until soft. Drain and transfer to two large bowls.
Add broth, vegetables, and chicken. Serve hot.

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