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Title: Sesame-Ginger Chicken Noodle Soup
Categories: Poultry, Pasta, Herbs, Wine
Yield: 4 servings

2 tb Toasted sesame oil; more for
- serving
1 1/2 lb Bone-in, skin-on chicken
- breasts
Salt
1 (2") piece fresh ginger;
- sliced
+=PLUS=+
Julienned ginger; for
- garnish
1/4 c Rice or white wine
8 oz Dried ramen noodles
2 Scallions; thin sliced
Ground pepper; to serve

Heat 2 tablespoons sesame oil in a medium pot over
medium. Season chicken with salt and add to pot,
skin-side down, along with sliced ginger. Cook, turning,
until the chicken skin and ginger slices are golden, 5
to 7 minutes.

Add rice cooking wine and boil until reduced by half,
about 2 minutes. Add 6 cups water and bring to a boil
over high. Once boiling, partially cover the pot with a
lid, reduce the heat to medium-low and simmer until the
chicken is tender and the broth is flavorful, about 40
minutes.

Remove chicken from the pot and transfer to a bowl until
cool enough to handle. Strain the broth, discarding the
ginger, then season with salt, cover and set aside. When
the chicken has cooled, discard the skin and bones and
shred the meat then return it to the broth.

Meanwhile, bring a saucepan of water to boil and cook

ramen noodles according to package instructions.

Divide cooked noodles among bowls and top with the
chicken and its broth. Garnish with scallions, julienned
ginger, a sprinkle of pepper and more sesame oil.

By: Sue Li

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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