Chinese Chicken Noodle Soup

Instructions

1. Prepare the broth
   Heat vegetable oil in a large pot over medium heat. Add ginger, garlic, and white parts of green onions. Sauté for 2-3 minutes until fragrant. Pour in the chicken stock, soy sauce, and Shaoxing wine. Bring to a boil, then reduce heat to maintain a simmer.
2. Cook the chicken
   Gently add chicken breasts to the simmering broth. Cook for about 15-20 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken and set aside to cool slightly before shredding into bite-sized pieces with two forks.
3. Prepare the noodles
   While the chicken is cooking, prepare the noodles according to package instructions in a separate pot. Drain and rinse under cold water to prevent sticking. Set aside.
4. Add vegetables
   Strain the broth to remove the ginger, garlic, and green onion pieces. Return the broth to the pot and bring back to a simmer. Add julienned carrots and cook for 2 minutes. Add the chopped bok choy and cook for another 1-2 minutes until vegetables are tender but still crisp.
5. Assemble the soup
   Divide the cooked noodles among four serving bowls. Top with shredded chicken and ladle the hot broth and vegetables over. Drizzle each bowl with a few drops of sesame oil.
6. Garnish and serve
   Sprinkle the green parts of the green onions and fresh cilantro leaves over each bowl. Serve immediately while hot, with additional soy sauce on the side if desired.