Jitangmian (鸡汤面)

Name: Jitangmian
Total time: 82 min
Yield: 4
Cuisine: China
Ingredients: 8 pcs dried shiitake mushrooms; 1400 ml water; 2 pcs chicken legs; 2 tbsp Shaoxing rice wine; 4 pcs ginger; 2 pcs green onion; 2 tsp light soy sauce; 0.5 tsp salt; 0.125 tsp ground white pepper; 0.25 tsp sesame oil; 4 serving noodles; 2 pcs bok choy; to taste chili oil

China

Hearty and aromatic soup that combines tender chicken, fragrant shiitake mushrooms, and springy noodles. Quickly prepared from simple ingredients, delivering a rich umami flavor.

Ingredients

8 pcs dried shiitake mushrooms
1400 ml water
2 pcs chicken legs
2 tbsp Shaoxing rice wine
4 pcs ginger
2 pcs green onion
2 tsp light soy sauce
0.5 tsp salt
0.125 tsp ground white pepper
0.25 tsp sesame oil
4 serving noodles
2 pcs bok choy
to taste chili oil

Steps

Place the dried shiitake mushrooms in a large bowl, pour 1400 ml of water over them and let soak overnight (or at least 4 hours).
Put the chicken legs in a pot, add the soaked mushrooms together with their liquid (excluding the sediment), bring to a full boil and skim off the foam.
Stir in the Shaoxing rice wine, add the ginger and the white part of the green onion, reduce heat to low, cover and simmer for 30 minutes until the meat is tender.
Transfer the chicken to a plate, discard the ginger and onion, then add light soy sauce, salt, ground white pepper and sesame oil to the broth, adjusting seasoning if needed.
Cool the chicken legs, remove the skin and shred the meat into small pieces.
In a separate pot bring a large amount of water to a boil, cook the noodles until done, and 20 seconds before the end add bok choy for a quick blanch, then drain the water.
Divide the noodles and bok choy among four plates, ladle the hot mushroom broth over them, top with shredded chicken and the green part of the onion, and drizzle with chili oil if desired.