Five Spice Chicken With Noodles Recipes

Steps:

• In a large stock pot, place chicken in and cover with cold water. Add five-spice, soy, ginger and scallions. Bring to a slow boil and simmer for 20 minutes only. Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour. Season with salt and white pepper. Carefully remove chicken from bones and shred by hand. Add chicken back to strained broth. Keep hot. Add zucchini and carrot spaghetti to hot soup 3 minutes before serving. Check for seasoning.
• PLATING Ladle the soup and spaghetti over the hot dumplings. Garnish with chopped parsley.
• In a small bowl, whisk together the eggs, milk and oil. In a mixing bowl, mix together flour, baking powder, salt, pepper, half of the parsley, cilantro, thyme, scallions and shiitakes. With the paddle of an electric mixer on low speed, slowly add the egg mixture till it comes together. Do not over work the dough. Let mix stand for 30 minutes. Using floured hands, form small dumplings about the size of golf balls. (Test 1 small dumpling first for seasoning.) In a pot of boiling, salted water add the dumplings in 1 at a time and cook thoroughly, about 6 to 8 minutes. Take dumplings out of strainer and place in large heated soup bowls.

Steps:

• In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
• Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
• Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
• Add the soy, oyster sauce and honey and stirfry for 5 minutes.
• Serve hot straight out of the wok.