If you’re a fan of Hainanese chicken rice but cooking a whole chicken is simply too much, here’s a trick: use chicken thigh fillets instead. You can cook only as much as you anticipate you will consume so there’s no need to bother with leftovers. Serve the chicken on top of rice or whip up this Hainanese-style chicken noodle soup.
What inspired this noodle soup? A dish from Din Tai Fung — cold chicken with scallions. But instead of serving the chicken fillets on a plate, I decided to arrange them over noodles, pour in the broth in which the chicken had poached and, for more bite, a drizzle of chili oil.
Note that the chicken fillets with the ginger-scallion sauce is so good you’ll want to allot more than one fillet per person.
- Pour the chicken bone broth into a pan. Add the half shallot, garlic, ginger and enough fish sauce to get the balance that you like. Heat everything together to reach boiling point.
- Slide in the chicken thigh fillets. Turn the heat down immediately so that the temperature is below simmering. The chicken fillets need to poach, not boil.
- Cover the pan and allow the chicken fillets to poach for 10 minutes. Scoop them out and transfer to a cutting board. Allow to rest for five minutes before cutting into half-inch slices.
- Divide the cooked egg noodles between two bowls.
- Arrange the sliced chicken fillets on top of the noodles, and the blanched cabbage on one side.
- Spread the chicken with ginger-scallion sauce.
- Pour in hot broth.
- Drizzle in chili oil.
- Serve your Hainanese-style chicken noodle soup at once.