Description
A soothing one-pot Chinese soup made with chicken leg quarters, ginger, fresh noodles, and leafy greens perfect for cozy nights or immune-boosting meals.
Ingredients
1.5 pounds chicken leg quarters (about 2 leg quarters)
2 tablespoons neutral oil
1 tablespoon Shaoxing wine
5 cups water
2–3 slices ginger (about ⅛-inch thick, 2 inches long)
1 scallion
Salt (to taste)
White pepper powder (to taste)
8 ounces fresh thin wheat noodles (or 3.5 ounces dried noodles)
1 large handful leafy greens (such as baby bok choy, choy sum, spinach, or romaine)
Chili oil (to garnish, optional)
Instructions
Pat the chicken dry with a paper towel.
Preheat a Dutch oven or soup pot over medium-high heat.
Add oil and place chicken leg quarters skin-side down.
Sear for 3–4 minutes per side until lightly browned.
Add Shaoxing wine, water, ginger slices, and whole scallion.
Cover, bring to a boil, then reduce to medium-low.
Simmer covered for 40 minutes.
In a separate pot, boil water for the noodles.
Remove chicken from the soup, let cool slightly, and shred.
Season soup with salt and white pepper to taste.
Cook the noodles according to package directions.
Add leafy greens during the last 30–60 seconds of boiling.
Divide noodles and greens into serving bowls.
Ladle broth over noodles and top with shredded chicken.
Add chili oil, if using, and serve hot.
Notes
Substitute Shaoxing wine with dry sherry or mirin.
Use rotisserie chicken for a shortcut.
Keep broth and noodles separate when storing leftovers to maintain texture.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Stovetop
- Cuisine: Chinese