Sichuan Chicken Noodle Soup

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Sichuan Chicken Noodle Soup
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:10
1 Rating
5

An aromatic noodle soup with shredded chicken.

Ingredients

  • 2 tsp toasted sesame oil
  • 2 tsp (4 cloves) garlic, chopped
  • 1-1/2 lb chicken breast, whole
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 4 cups chicken broth plus 1-1/4 cups water
  • Sichuan blend
  • 4 oz wheat or egg noodles
  • 2 cups Napa cabbage, shredded
  • For serving: scallions and chili sauce

Instructions

  1. Slow Cook: 1) Combine sesame oil, garlic, chicken breast, soy sauce, rice vinegar, broth & water in the cooker. 2) Add unopened Sichuan spice bag to the cooker and leave to steep. 3) Stir, cover and cook on LOW: 6 hours or HIGH: 2 ½ hours. 4) Remove lid, discard spice bag. 5) Remove chicken, shred or slice and return to cooker. 6) Add the noodles and cabbage to the cooker; stir and replace the lid for 8 minutes until the noodles are cooked. 7) Top with sliced scallions and chili sauce.
  2. Pressure Cook: 1) Combine sesame oil, garlic, chicken breast, soy sauce, rice vinegar, broth & water in the cooker. 2) Add unopened Sichuan spice bag to the cooker and leave to steep. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release. 5) Remove lid, discard spice bag. 6) Remove chicken, shred or slice and return to cooker. 7) Add the noodles and cabbage to the cooker; stir and replace the lid for 8 minutes until the noodles are cooked. 8) Top with sliced scallions and chili sauce.

Tips

Pair with a Vienna style lager, a ginger Kombucha or green tea.