I love Pakistani food and I love Chinese food. So naturally, I adore Pakistani-Chinese food.
Pakistani and Chinese flavors get along quite well (just like their politicians). Maybe this is why you can find hundreds of Pakistani/Indian style Chinese restaurants all over Pakistan, India and even America!
This soup is simple but intricate, with flavors that come together oh-so delicately. This recipe is adapted from a Williams-Sonoma recipe found here. Be sure to try whichever version appeals to you, or create your own version!
- 4 -inch piece fresh ginger or 2 tsp minced ginger
- 1 tablespoon salt, plus more to taste
- 1 medium head bok choy
- 1 pound boneless chicken, cut into 1/3 inch thick slices
- 1/2 cup soy sauce
- 4 cups chicken broth
- 2 teaspoons red chilli flakes
- 5 garlic cloves, crushed
- 2 whole star anise
- 3 small cinnamon sticks
- 1 yellow onion, thinly sliced
- 3 tablespoons canola oil
- 4 green onions, thinly sliced
- 1/2 pound noodles, any kind
- 2 teaspoons oyster sauce (optional)
- Heat the oil in a large dutch oven over medium-high heat.
- Add the onion and sauté until translucent, about 4 minutes. Add the cinnamon sticks and star anise and cook for a few minutes.
- Add the minced ginger and garlic and cook for about 30 seconds, or until the raw smell disappears.
- Add the stock, red chilli flakes, soy sauce, oyster sauce and 3 cups of water. Increase the heat to high, cover and bring to a boil.
- Stir in the chicken and return to a boil. Lower the heat, cover and simmer until the chicken is tender, about 5 minutes.
- Meanwhile, cut the bok choy into small pieces and cook the noodles with salt as per package directions.
- Discard the star anise and cinnamon sticks, add the bok choy and cook for about 5 more minutes. Pour in the cooked noodles and green onions, reserving some for garnish.