Mint Chicken Noodle Soup
Oil Chicken Mushroom

A comforting bowl of handmade noodles served in a fragrant, clear chicken broth enriched with red dates, ginger, fresh mint, and savory oil chicken mushrooms.

Ingredients

• 300 g flour
• 110 g water
• a pinch salt
• 500 g chicken pieces
• 3 slices fresh ginger
• 4 red dates
• to taste cooking oil
• 1 handful fresh mint leaves
• 2 tbsp oil chicken mushrooms

Instructions

1. 1Add Flour to the Bowl

   

   Measure and pour 300g of flour into the large stainless steel mixing bowl to prepare the foundation for the homemade noodle dough.

   Tip: Ensure the bowl is completely clean and dry before adding the flour.
2. 2Pour Water into Flour

   

   Slowly pour 110g of water directly into the center of the flour mixture in the mixing bowl.

   Tip: Adding water gradually helps incorporate it evenly into the flour.
3. 3Add salt to flour and water

   

   Add a small pinch of salt into the bowl containing the flour and water mixture.

   Tip: Distribute the salt evenly across the mixture.
4. 4Knead Dough with Stand Mixer

   

   Attach the dough hook to your stand mixer and process the flour, water, and salt on low speed until a smooth, cohesive dough forms.

   Tip: Keep an eye on the machine during the initial mixing phase to ensure the dough forms properly.
5. 5Inspect the Kneaded Dough

   

   Observe the smooth, fully kneaded dough gathered around the hook attachment, indicating the gluten has developed sufficiently.

   Tip: The dough should feel smooth and elastic to the touch.
6. 6Cover and Rest the Dough

   

   Seal the top of the mixing bowl tightly with plastic wrap to prevent the dough from drying out while it rests.

   Tip: Letting the dough rest allows the gluten to relax, making it easier to roll out later.
7. 7Heat oil in a pot

   

   Pour cooking oil into a pot placed on the stove over medium heat.

   Tip: Ensure the pot is dry before adding the oil.
8. 8Add chicken to the pot

   

   Using a pair of chopsticks, carefully place raw chicken pieces one by one into the pot with the hot oil.

   Tip: Add the chicken skin-side down first if you want it to render fat and crisp up easily.
9. 9Pan-fry the chicken

   

   Arrange and turn the chicken pieces around in the pot to ensure they are evenly pan-fried and lightly browned on all sides.

   Tip: Keep the heat at medium so the chicken browns without burning too quickly.
10. 10Add sliced ginger

    

    Add freshly sliced ginger directly into the pot with the pan-frying chicken to impart aromatic flavor and remove gaminess.

    Tip: Fresh ginger slices work best; leave the skin on for a more robust earthy fragrance.
11. 11Pour Hot Water for Broth

    

    Carefully pour hot water directly into the pot over the browned chicken and ginger slices to build a rich, clear soup base.

    Tip: Always use hot water when adding to cooked meat to prevent the protein fibers from tightening up and locking out flavors.
12. 12Skim impurities from soup

    

    Use a ladle to carefully skim off the foam and impurities floating on top of the boiling soup broth.

    Tip: Skimming regularly helps maintain a clear and clean broth.
13. 13Add red dates

    

    Drop red dates into the simmering soup pot to infuse natural sweetness and flavor.

    Tip: Rinse the red dates thoroughly before adding them to the soup.
14. 14Press dough into sheets

    

    Feed the rested dough sheet through the noodle maker attachment to press it into thin sheets.

    Tip: Guide the dough smoothly to ensure an even thickness.
15. 15Extrude fresh noodles

    

    Press the button on the machine to extrude fresh noodles directly onto a wooden board dusted with flour.

    Tip: Dust the board lightly with flour to prevent the freshly cut noodles from sticking together.
16. 16Add Fresh Mint to Broth

    

    Scatter fresh mint leaves directly into the simmering chicken soup pot just before serving to infuse a vibrant herbal aroma.

    Tip: Do not overcook the mint; adding it toward the end preserves its vibrant green color and fresh fragrance.
17. 17Cook the Fresh Noodles

    

    Drop the freshly prepared noodles into a separate pot of vigorously boiling water, stirring gently to prevent them from sticking together.

    Tip: Fresh noodles cook very quickly, usually taking only a couple of minutes until they float to the surface.
18. 18Transfer Cooked Noodles

    

    Use chopsticks or a strainer to lift the cooked noodles out of the water and transfer them into an empty serving bowl.

    Tip: Shake off excess water thoroughly before placing the noodles into the bowl to keep the soup from diluting later.
19. 19Ladle Hot Soup

    

    Take a ladleful of the hot, fragrant chicken and red date broth and pour it evenly over the noodles in the bowl.

    Tip: Ensure the broth is piping hot so that it reheats the noodles and brings all the flavors together.
20. 20Add Cooked Chicken

    

    Use chopsticks to arrange the tender cooked chicken pieces from the soup on top of the bed of noodles.

    Tip: Slice or keep the chicken pieces uniform so they distribute evenly across the serving bowl.
21. 21Add oil chicken mushrooms

    

    Place a spoonful of oil chicken mushrooms on top of the noodles and chicken to complete the dish.

    Tip: This final topping adds rich umami flavor and ties the whole bowl together.

Storage & Reheating

Burn It Off

Frequently Asked Questions