Maw Chicken Rich Noodles Recipe

Build and simmer

Combine chicken stock, water and (if using) chicken bones or carcass in a large pot. Add sliced ginger, smashed garlic, smashed white scallion, and star anise. Bring to a gentle boil over high heat, then reduce to low and simmer uncovered for 25–30 minutes to concentrate flavor.

After simmering, strain the broth through a fine-mesh sieve into a clean pot or bowl. Discard solids and return the clear strained broth to the pot. Stir in light soy sauce, shaoxing wine, white pepper and 1 tsp salt. Keep the broth hot over the lowest heat setting while you prepare the other components.

Poach the chicken

Season chicken thighs lightly with 1 tsp light soy. Place them into the hot strained broth (not rolling boil) and poach gently for 8–10 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken, reserve in a shallow bowl and let rest 5 minutes. Slice thinly on the bias and toss with 1 tsp sesame oil to glaze.

Prepare vegetables

While chicken poaches, blanche bok choy and shiitake: bring a small pot of water to a boil, add bok choy and cook 30–45 seconds until bright green and tender-crisp; remove and plunge into ice water to stop cooking, then drain. Quickly blanch sliced shiitake 30–45 seconds as well. Keep bean sprouts raw or briefly blanch (10 seconds) if preferred.

Assemble garnishes

Thinly slice scallions and chop cilantro. If using, warm the fried garlic or garlic oil briefly so it’s pourable. Have chili oil and toasted sesame on hand.

Cook the noodles

Bring a large pot of water to rolling boil. Cook noodles according to package instructions until al dente (fresh ~2–3 minutes, dried ~4–5 minutes). Reserve 1 cup of the noodle cooking water, then drain noodles well.

Return noodles to the empty pot or a warmed bowl. Toss with 1 tbsp light soy, 1 tsp oyster sauce and 1 tsp sesame oil to season and keep them from clumping.

Enrich the broth

Whisk together cornstarch and cold water to form a slurry. Ladle 1 cup of the hot strained broth into a small saucepan, bring to a simmer and stir in the cornstarch slurry. Stir constantly until the broth becomes slightly thickened and glossy (30–60 seconds). Reduce heat to very low.

If using the optional egg yolk: temper the yolk by whisking a small amount (2 tbsp) of the hot thickened broth into the yolk, then whisk the warmed yolk back into the saucepan to further enrich and slightly thicken the broth. Do not boil after adding the yolk. Taste and adjust salt or soy as needed.

Divide seasoned noodles among 4 warmed bowls (about 3 oz noodles per bowl). Arrange sliced poached chicken on top of each portion of noodles.

Place bok choy, shiitake, and bean sprouts around the chicken attractively. Ladle the hot enriched maw-style broth into each bowl until noodles are submerged (about 2 cups per bowl).

Finish each bowl with sliced scallions, cilantro, a drizzle of sesame oil, a teaspoon fried garlic or garlic oil, a sprinkle of toasted sesame seeds (if using), and chili oil to taste.

Serve immediately while very hot.