- In a large glass dish, marinate the chicken thighs using a 1/2 tablespoon extra virgin olive oil, Chinese Five Spice Powder, salt, black pepper and red pepper flakes for at least 24 hours.
- After the chicken has marinated, warm a stock pot with 2 Tablespoons of Extra Virgin Olive Oil over medium high heat.
- Sear the chicken thighs in small batches for about 5 minutes. (Only sear the chicken, you do not want to cook it all the way through at this point).
- Remove seared chicken from the heat and set aside on a plate to cool.
- Keep the oil and chicken drippings in the pot and reduce heat to medium.
- Add in the ginger and garlic, allow to cook for about 1-2 minutes.
- Add in the mushrooms and stir thoroughly.
- Add in soy sauce, chicken broth and water. After adding liquid, cut the chicken in bite sized pieces and add into liquid.
- Reduce heat to medium low and allow to cook for about 20 minutes.
- Prepare the Maifun by soaking in hot water for about 10 minutes.
- When the Maifun is ready, drain the noodles and add into soup.
- Garnish soup with chopped green onions
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