Foolproof Poached Chicken Chinese Noodle Soup

This recipe utilizes the "Passive Poaching" method. By bringing the liquid to a boil and then turning off the heat, the chicken cooks gently in the residual heat, resulting in incredibly tender meat that never becomes rubbery.

Ingredients

The Chicken & Poaching Liquid

Chicken: 2 large boneless, skinless chicken breasts (or 4 thighs for more flavor).

Aromatics: 3-inch piece of ginger (sliced), 4 cloves garlic (smashed), 3 stalks scallion (cut into lengths).

Liquid: 6 cups water (or low-sodium chicken stock for extra depth).

Seasoning: 1 tbsp Shaoxing rice wine (optional), 1 tsp salt.

The Soup Base

The Poaching Liquid (strained).

Seasoning: 1 tbsp soy sauce, 1 tsp toasted sesame oil, ½ tsp white pepper (essential for that authentic "bite").

Greens: Baby bok choy, choy sum, or spinach.

The Noodles

Noodles: 2 servings of thin wheat noodles (dried or fresh) or egg noodles.

Instructions

1. The Passive Poach (The "Foolproof" Part)

Place the water/stock, ginger, garlic, scallions, rice wine, and salt in a medium pot. Bring to a rolling boil.

Carefully submerge the chicken breasts into the boiling liquid.

The Secret: Once the water returns to a boil, let it boil for exactly 1 minute.

Immediately turn off the heat and cover the pot with a tight-fitting lid.

Let the chicken sit undisturbed in the hot liquid for 18–22 minutes (depending on thickness). The residual heat will cook it perfectly to the center.

Remove the chicken and set aside. Once cool enough to handle, shred or slice it against the grain.

2. Prepare the Broth

Strain the poaching liquid through a fine-mesh sieve into a clean pot to remove the spent ginger and scallions.

Bring the strained liquid back to a simmer.

Add the soy sauce, sesame oil, and white pepper. Taste and adjust salt if needed.

Blanch your greens (bok choy) directly in this broth for 2 minutes until tender-crisp.

3. Cook the Noodles

Crucial Rule: Always cook your noodles in a separate pot of plain boiling water. Cooking them in the soup broth makes the soup cloudy and starchy.

Follow package instructions, drain, and rinse briefly under hot water to remove excess starch.

4. Assembly

Divide the cooked noodles into two deep bowls.

Top with the sliced poached chicken and the blanched greens.

Ladle the hot, aromatic broth over the top.

Garnish: Fresh cilantro, extra sliced scallions, and a drizzle of chili oil if you like heat.

Chef's Tips for Success

Don't Peek: Resist the urge to open the lid during the 20-minute poaching phase. Keeping the steam trapped is what ensures the chicken cooks through.

The "Ice Bath" (Optional): If you want the traditional "Cantonese" style skin/texture, plunge the cooked chicken into a bowl of ice water for 30 seconds immediately after poaching. This stops the cooking and tightens the fibers for a cleaner slice.

White Pepper vs. Black Pepper: Traditional Chinese soups almost exclusively use white pepper. It provides a floral, earthy heat without the dark specks of black pepper.