Active Time
30 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4
© Joseph de Leo

How to Make It

Step 1    

In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture.

Step 2    

In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.

Step 3    

In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2 inch thick.

Step 4    

Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute.

Step 5    

Ladle the noodles, mushrooms and broth into shallow bowls. Top with the sliced chicken breasts, scallions and ginger matchsticks. Sprinkle the chicken with the Sichuan pepper-salt and serve.

Notes

Mung bean noodles are also known as cellophane or bean thread noodles. They are available at Asian markets.

One Serving 277 cal, 5 gm fat, 1.4 gm sat fat, 36 gm carb, 1 gm fiber.

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