This is an easy chicken noodle soup. You don’t need hours to simmer the chicken, because, with this hot water method, you can get a 3-hour simmering result within just 5 minutes; The soup comes out rich creamy, and hearty. You will be surprised by how flavorful it is. This recipe is also budget-friendly and it is enough to feed a whole family. 🥢BUY MY CLAY POT – (Use “claypot20” for a 20% discount. Note: so far, we only launched this product in the USA, CA, and the UK. If you are not in one of these countries and you want to buy it, please email [email protected] with a subject title “clay pot” to reserve the discount and I will notify you when the inventory is ready) 🥢BUY MY CHOPSTICKS – (Launch Special!! Use “15soupedup” to get 15 % discount) 🥢BUY MY CARBON STEEL WOK – 🥢OTHER FEATURED PRODUCTS THAT I USE – 🥢MY AMAZON INFLUENCER/AFFILIATE PAGE – (I share ingredients here) 🥢SUPPORT ME ON PATREON – 🥢PRINTABLE RECIPE – INGREDIENTS-bone-on 2 lb of skin -in chicken quarters 1 tbsp of cooking oil (Amazon Link – 2 inches of ginger, sliced thinly 4 cloves of garlic, peeled and cut in half 2 scallions, tie into a knot 2 shallots, quartered 1 piece of Jinhua ham (optional, can be replaced by a thick cut of bacon) 2 liters of water 5 Shiitake mushrooms 6 oz of baby bok choy 4-5 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles) 1 tbsp of soy sauce (Amazon Link – 1 tbsp of oyster sauce (Amazon Link – 1/2 tbsp of fish sauce (Amazon Link – 1 tbsp of sesame oil (Amazon Link – 2.5 tsp. of salt or to taste Diced scallion as garnish Lao gan ma chili flake for spicy kick (optional) (Amazon Link – INSTRUCTIONS Preheat the clay pot (or other heavy-duty stockpots) until nice and hot. Add a little bit of cooking oil to sear the chicken and Jinhua ham (optional) until golden brown. This will take a few minutes on each side. When you flip the chicken to fry the other side, add the ginger, garlic, shallot, scallions; put them in between the chicken Pieces so they can be fragrant. A large amount of ginger will make the soup very comfortable. When the chicken is golden brown, pour in 2 liters of boiling hot water. When the boiling water touches the hot clay pot, it will bubble violently which shakes the meat and accelerates the protein dissolution.This will instantly make your broth rich and flavorful.Even though the broth is already done but you still have to simmer this on low for about 15 minutes just so the chicken meat can be nice and tender. Meanwhile, you can slice the mushrooms and cut some bok choy. 15 minutes later, remove the chicken from the broth and let it cool. Discard the aromatics and skim the chicken fat from the broth. Add the mushroom slices and 4-5 servings of noodles to the broth and cook for 4-10 minutes depending on the type and thickness of your noodles. You can also cook the noodles in a separate pot and then transfer them into the broth, so it doesn’t thicken your soup. I prefer my noodle soup to be a little bit thick and silky. That’s why I cook it in the broth directly. Meanwhile, take the chicken meat off the bone and shred it into bite-size pieces. Season the chicken meat with soy sauce, fish sauce, oyster sauce, garlic powder, and sesame oil. When the noodles are almost done, add the baby bok choy and salt to taste. To make a serving, add noodles and broth along with the chicken meat to the bowl, top with some Lao Gan Ma chili flake for an extra spicy kick. Enjoy! Videography / Editing by Austin Schargorodski – .