Well I'm afraid it's a recipe that I make when I've got to the end of my "red cooking liquid". You make up a batch and then you can use and then freeze it over and over to poach a chicken or pork shoulder. Once the liquid has been used up to the point that you don't have enough to poach with anymore you can use it for these noodles. By this point it's packed with flavor. Here is the recipe for the Red Cooking liquid.
Red cooking liquid
• 2 (14-oz) cans low-sodium chicken broth (3 1/2 cups)
• 1 cup soy sauce
• 1 cup dark soy sauce* (see cooks' note, below)
• 1 cup Chinese rice wine* (preferably Shaoxing) or medium-dry Sherry
• 1/4 cup coarsely crushed yellow rock sugar* (2 oz) or 1/4 cup packed brown sugar
• 1 bunch scallions, cut into 3-inch pieces
• 6 (1/4-inch-thick) round slices fresh ginger
• 4 (3- by 1-inch) strips fresh orange zest
• 1 tablespoon fine sea salt
• 2 whole cloves
• 2 whole star anise (1 1/2 teaspoons)
• 1 (2 1/2-inch) dried red chile
• 1/2 teaspoon Sichuan or black peppercorns
Put everything in a pot together and simmer for 10 minutes to combine the flavors then add the raw pork or chicken and poach until done. Or you can put it in a crock pot and let it go all day.
Now that you have wittled away your poaching liquid here are the noodles.
1 Tbls of grapeseed oil or other neutral oil
1 onion
1 inch piece ginger-minced
1 garlic clove-minced
2-3 cups of red cooking liquid
1 cup of water
1-2 poached chicken breasts
serano chilie-chopped
1 carrot-shredded
8 oz of buckwheat noodles
1 package of bean sprouts
Cilantro
soy sauce to taste
heat the oil in a pan, add the onions, garlic and ginger. Saute until the onions are translucent. Then add the Red cooking liquid, Water, chicken chilie and carrots and noodles. Simmer until the noodles are cooked through. Then add the bean sprouts and cilantro. Taste to see if extra soy sauce is needed.
Enjoy!
Red cooking liquid
• 2 (14-oz) cans low-sodium chicken broth (3 1/2 cups)
• 1 cup soy sauce
• 1 cup dark soy sauce* (see cooks' note, below)
• 1 cup Chinese rice wine* (preferably Shaoxing) or medium-dry Sherry
• 1/4 cup coarsely crushed yellow rock sugar* (2 oz) or 1/4 cup packed brown sugar
• 1 bunch scallions, cut into 3-inch pieces
• 6 (1/4-inch-thick) round slices fresh ginger
• 4 (3- by 1-inch) strips fresh orange zest
• 1 tablespoon fine sea salt
• 2 whole cloves
• 2 whole star anise (1 1/2 teaspoons)
• 1 (2 1/2-inch) dried red chile
• 1/2 teaspoon Sichuan or black peppercorns
Put everything in a pot together and simmer for 10 minutes to combine the flavors then add the raw pork or chicken and poach until done. Or you can put it in a crock pot and let it go all day.
Now that you have wittled away your poaching liquid here are the noodles.
1 Tbls of grapeseed oil or other neutral oil
1 onion
1 inch piece ginger-minced
1 garlic clove-minced
2-3 cups of red cooking liquid
1 cup of water
1-2 poached chicken breasts
serano chilie-chopped
1 carrot-shredded
8 oz of buckwheat noodles
1 package of bean sprouts
Cilantro
soy sauce to taste
heat the oil in a pan, add the onions, garlic and ginger. Saute until the onions are translucent. Then add the Red cooking liquid, Water, chicken chilie and carrots and noodles. Simmer until the noodles are cooked through. Then add the bean sprouts and cilantro. Taste to see if extra soy sauce is needed.
Enjoy!
