Recipe Ingredients:
- 1 lb chicken, thawed
- 2 dried Chinese chili peppers
- 1 cardmom pod
- 1 cinnamon stick
- 4 star anise
- 1 white onion, peeled and thinly sliced
- 3 carrots, peeled and chopped
- 4 garlic cloves, minced
- 1 green bell pepper, seeded and thinly sliced
- 2 stalks celery, chopped
- 1/2 cupdark soy sauce
- 3 TBS Chinese black vinegar (can sub balsamic vinegar)
- 10 oz pasta
- to taste salt and pepper
- 1/4 cup chopped cilantro or parsley (optional)
Recipe Method:
- Place chicken in a large pot and fill with water to cover an inch above the chicken.
- Slice the tip off of each chili pepper, then crack the cardamom pod open with a heavy blow. Put peppers, cardamom, cinnamon and star anise in the pot.
- Simmer on medium for 1 1/2-2 hours (depending on chicken size) until chicken’s internal temperature reads at least 165 degrees. During simmering time, periodically scoop the grey scum off the top of the water.
- When chicken is done, use a couple of pairs of tongs to remove it from the water to a cutting board. Make sure to tip it so that any liquid is drained from the cavity into the pot.
- Use a slotted spoon or frying skimmer to fish the spices out of the liquid, then add the onion, carrots and garlic. Simmer 5 minutes before adding bell pepper, celery, soy sauce, vinegar and pasta. Let simmer for the amount of time required to cook your noodles.
- While vegetables and pasta are cooking, shred your chicken with a couple of forks, discarding the bones. Add 2-3 cups of the shredded chicken to the pot, saving the rest for future uses.
- Add salt and pepper to taste. Garnish bowls with cilantro or parsley if desired.