Poached Chicken Noodle Soup

• 2 large shallots, chopped
• 2 cloves garlic, sliced
• 3 pieces ginger (1/2-inch thick each), peeled and thinly sliced
• 10 None white peppercorns
• 2 None boneless skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp mirin (rice wine)
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1/2 tsp chilli paste
• 3 1/2 oz rice vermicelli noodles
• 1 head baby bok choy, leaves separated
• 1 cup canned baby corn, halved
• 3 oz oyster mushrooms

1. Place 6 cups water, shallot, garlic, peppercorns and half the ginger in a large saucepan on high heat. Bring to a boil.
2. Reduce heat to low and add chicken. Simmer gently 8-10 mins. Remove chicken from pan and set aside to cool. Slice thinly.
3. Strain stock and return to clean saucepan. Add remaining ginger, soy sauce, vinegar, mirin, sugar, sesame oil and chili paste. Bring to a simmer.
4. Add chicken, noodles and vegetables. Simmer 2-3 mins until tender.

shallots, garlic, ginger, chicken breasts, soy sauce, rice vinegar, rice wine, brown sugar, sesame oil, chilli paste, rice vermicelli noodles, choy, baby corn, oyster mushrooms

Taken from recipes-plus.com/api/v2.0/recipes/25215 (may not work)