Sichuan-style Chicken Noodle Soup

Ingredients

While the original Mexican Sopa de pollo y fideos is known for its mild and comforting flavors, our Sichuan-style adaptation takes it to a whole new level. We have infused the soup with Sichuan peppercorns, chili peppers, and other traditional spices to create a spicy and numbing sensation that is characteristic of Sichuan cuisine. The addition of Sichuan peppercorns gives the soup a unique tingling sensation on the palate. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 200g (7 oz) dried wheat noodles 200g (7 oz) dried wheat noodles
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 dried chili peppers 2 dried chili peppers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon doubanjiang (Sichuan chili bean paste) 1 tablespoon doubanjiang (Sichuan chili bean paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine 1 tablespoon Chinese rice wine
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 4 green onions, chopped 4 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the chicken pieces and cook for 20 minutes until the chicken is fully cooked. Remove the chicken from the pot and set aside. Reserve the chicken broth.
2. 2.
   Cook the wheat noodles according to the package instructions. Drain and set aside.
3. 3.
   In a dry pan, toast the Sichuan peppercorns and dried chili peppers over medium heat until fragrant. Remove from heat and grind them into a fine powder using a mortar and pestle or a spice grinder.
4. 4.
   In a separate pot, heat vegetable oil over medium heat. Add the minced garlic, sliced ginger, and the ground Sichuan peppercorn and chili powder. Stir-fry for a minute until fragrant.
5. 5.
   Add the doubanjiang (Sichuan chili bean paste) to the pot and stir-fry for another minute.
6. 6.
   Pour in the reserved chicken broth, soy sauce, Chinese rice wine, sugar, and salt. Bring the soup to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
7. 7.
   While the soup is simmering, shred the cooked chicken into bite-sized pieces.
8. 8.
   Add the shredded chicken and cooked wheat noodles to the soup. Cook for an additional 2-3 minutes until heated through.
9. 9.
   Stir in the sesame oil and chopped green onions.
10. 10.
    Serve the Sichuan-style Chicken Noodle Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin and excess fat from the chicken pieces before cooking to reduce the fat content of the soup.
• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor and aroma.
• Doubanjiang — Adjust the amount of doubanjiang according to your spice tolerance. Add more for a spicier soup.

Tips & Tricks

• For an extra spicy kick, add a few extra dried chili peppers to the soup.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns and chili peppers.
• Customize the toppings by adding bean sprouts, sliced mushrooms, or bok choy to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Sichuan-style Chicken Noodle Soup in individual bowls, making sure to include a generous amount of noodles, chicken, and broth in each serving. Sprinkle fresh cilantro on top for added freshness and color.

Presentation advice

To enhance the presentation, garnish each bowl of soup with a drizzle of chili oil and a sprinkle of toasted sesame seeds. Serve with a side of steamed rice or crusty bread.