Savory Chicken Leg Noodle Soup

A hearty, soul-warming bowl of chicken leg noodle soup featuring tender, marinated chicken, earthy shiitake mushrooms, and fresh greens in a rich, creamy broth.

Ingredients

• 3 large chicken legs
• to taste salt
• to taste pepper powder
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• 1 tbsp oil
• 1 tbsp sweet potato starch
• 5-6 shiitake mushrooms
• 1 bunch green vegetables
• 2 stalks green onions
• 1 piece ginger
• 3-4 dried chili peppers
• 1 handful garlic sprouts
• to taste chicken bouillon
• to taste MSG

Instructions

1. 1Prepare the chicken

   

   Carefully remove the bones from three large chicken legs using a sharp knife. Slice the deboned meat into uniform, bite-sized pieces on a clean cutting board to ensure even cooking.

   Tip: Keep your knife sharp for cleaner cuts, and store the chicken bones to use later for making a flavorful stock.
2. 2Marinate the chicken

   

   In a metal bowl, combine the chicken pieces with salt, pepper, light soy sauce, dark soy sauce, oyster sauce, and cooking wine. Add a small amount of oil and sweet potato starch, then thoroughly massage the mixture into the meat.

   Tip: The addition of starch and oil is the secret to keeping the chicken meat incredibly tender and juicy during the sear.
3. 3Sear the chicken

   

   Heat oil in a wok until it is smoking hot, then carefully add the marinated chicken pieces in a single layer. Allow the chicken to sear undisturbed for about a minute to develop a golden-brown crust and lock in the juices.

   Tip: Resist the urge to stir the chicken immediately; letting it sear without moving is essential for achieving that perfect caramelized flavor.
4. 4Add aromatics

   

   Once the chicken is browned, add the sliced ginger, green onions, and dried chili peppers to the wok. Sauté briefly with the chicken until the aromatics are fragrant and infused into the meat.

   Tip: Be sure to stir frequently once the aromatics are added to prevent the dried chilies and ginger from burning.
5. 5Create the broth

   

   Pour enough boiling water into the wok to completely cover the chicken and aromatics. Using boiling water helps maintain the cooking temperature and creates a richer, more flavorful broth.

   Tip: Always use boiling water rather than cold water at this stage to avoid lowering the wok temperature and cooling the chicken down.
6. 6Add mushrooms

   

   Add the sliced shiitake mushrooms into the simmering broth. Let the mixture cook for about 5 minutes, allowing the earthiness of the mushrooms to fully integrate with the chicken essence.

   Tip: You can use either fresh or rehydrated dried shiitake mushrooms; both will add excellent depth to the noodle soup broth.
7. 7Add the noodles

   

   Once the broth is fragrant and the chicken and mushrooms are cooked, add the noodles directly into the boiling liquid. Let them cook until they reach your desired consistency.

   Tip: If the broth evaporates too quickly while the noodles are cooking, add a small amount of hot water to maintain the consistency.
8. 8Incorporate vegetables

   

   Add the prepared green vegetables and garlic sprouts to the noodle soup. Gently toss them into the broth and cook just until they are wilted to maintain their fresh color and crunch.

   Tip: Adding these at the very end ensures the vegetables stay crisp and vibrant rather than overcooking in the hot soup.

Storage & Reheating

Burn It Off

Frequently Asked Questions