- 7
- 10 mins
- 30 mins
Ingredients
- 4 boneless/skinless chicken breast pieces(about 2#)
- 1 TBSp crystallized ginger
- 2 TBSP vegetable oil
- 1 medium onion, minced
- 1 tsp minced garlic
- 1/2-1 tsp cayenne pepper
- 10 Cups water
- 1/4 tsp salt, to taste
- 1-2 tsp soy sauce
- 1-2 tsp hot sauce, otional
- 1/4 lb. extra wide egg noodles
Preparation
Step 1
Cut the chicken meat into 3/4-inch cubes. Mince the crystallized ginger into fine pieces. In a large, heavy pot or soup kettle, heat the oil over med-high heat. When the oil is hot, add the chicken and cook for 4-5 minutes, stirring regularly. Add the onion. Don't be too concerned about things sticking and even burning just a bit on the bottom of the kettle; this is what gives the soup its flavor. When everything starts to brown up, about 5 more minutes, add the minced garlic, cayenne pepper, and ginger. Adding the full amount of cayenne pepper will make the soup fairly hot; if you are unsure, start with the smaller amount and adjust upward to taste toward the end of cooking. Stir constantly for about 1 minute, and then add the water. Let everything come to a slow boil and then reduce the heat to low, cover, and simmer for at least 20 minutes.
Bring a seperate pot of water for the noodles to a boil. Add the noodles and cook for 1 minute less than the recommended cooking time on the bag. Drain the noodles and add to the pot of soup. Turn off the soup and let stand for 5 minutes. Just before serving, add salt, soy sauce and hot suce (if using). Noodles don't reheat very well, so if the soup won't be eaten all at once, add some cooked noodles to each bowl, top with soup, let stand a few minutes for the noodles to absorb the good chicken flavor, and keep the rest of the noodles in a covered container in the fridge to add to the reheated soup the next day, or just cook fresh ones.