Chinese Chicken Noodle Soup

Ingredients

• 2 chicken leg quarters (~1.5 lbs)
• 1 Tbsp shaoxing wine
• 5 cups water
• 2–3 slices ginger
• 1 scallion
• Salt and white pepper
• 8 oz fresh thin wheat noodles (or 3.5 oz dried)
• A big handful of leafy greens — bok choy, choy sum, spinach, or romaine
• Chili oil, optional
• Neutral oil

Method

1. Pat chicken dry. Heat a drizzle of oil in a Dutch oven or heavy pot over medium. Cook chicken skin-side down 3–4 minutes until lightly browned, flip and cook another 3–4 minutes.
2. Add shaoxing wine, water, ginger, and scallion. Cover and bring to a boil, then immediately reduce to medium-low. Simmer covered for 40 minutes.
3. Remove chicken and let cool briefly. Season broth with salt and white pepper to taste.
4. Shred chicken into large pieces, discarding skin and bones if preferred.
5. Bring a separate pot of water to a boil. Cook noodles per package. In the last 30 seconds, add the greens.
6. Divide noodles and greens into bowls. Ladle broth over, top with shredded chicken. Finish with chili oil if you like.