Aromatic Ginger Scallion Chicken (Printable Version)

Delicious chicken simmered with ginger and scallions, paired with noodles and a flavorful soy-vinegar sauce.

# Ingredients Required:

→ Broth and Chicken

01 - 900 g boneless skinless chicken thighs
02 - 6 garlic cloves, thinly sliced
03 - 1 piece ginger (7.5 cm), peeled and finely chopped
04 - 1 bundle scallions (170 to 225 g), thinly sliced, whites and greens separated
05 - 4 tsp kosher salt
06 - Freshly ground black or white pepper, to taste
07 - 2.4 L water

→ Noodles and Vegetables

08 - 225 g dried ramen noodles or dried curly noodles
09 - 120 g carrot, cut into thin matchsticks

→ Sauce Drizzle

10 - 60 ml black rice vinegar
11 - 60 ml soy sauce
12 - 30 ml toasted sesame oil
13 - Crispy chili oil, to taste

# Guide to Cooking:

01 - Combine chicken thighs, sliced garlic, chopped ginger, scallion whites, kosher salt, pepper, and water in a 4-to-5-quart pot. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered, stirring occasionally, until chicken is tender and cooked through, about 15 minutes.
02 - Whisk together black rice vinegar, soy sauce, and toasted sesame oil in a bowl. Stir in crispy chili oil to taste, adjusting the heat level as desired.
03 - Remove chicken pieces using tongs and transfer to a cutting board. Add dried noodles and carrot matchsticks to simmering broth, cooking according to package instructions, approximately 3–4 minutes. Shred the cooked chicken using two forks into bite-sized pieces.
04 - Return shredded chicken to the pot with noodles and carrots. Stir gently and rewarm for 1 minute. Taste the broth and adjust seasoning with additional salt, pepper, or soy sauce if needed.
05 - Ladle the soup with noodles and chicken into bowls. Top each with a generous handful of reserved scallion greens. Drizzle about 15 ml of the prepared soy-vinegar sauce over each serving. Serve immediately and allow individuals to add more sauce or chili oil as preferred.

# Extra Suggestions:

01 - Use fresh ginger and scallions to enhance the aroma and flavor. Adjust chili oil to control spiciness.

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