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This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! The February 2010 issue of Food & Wine (an excellent magazine!) featured this as a "Healing Recipe To Fight Pain and Panic" It uses so many of the ingredients we offer, so we demonstrate it for you here. We did modify it a bit--the original recipe calls for only salt and pepper to taste, we changed that to a combination of fish sauce, soy sauce and sugar as listed below. The soup tastes spicy, rich, fills your stomach and clears your mind. A real winner. Ingredients 1/4 teaspoon Sichuan peppercorns 1/2 teaspoon coarse sea salt 6 1/2 cups chicken stock, preferably homemade 2 star anise pods 1/2 teaspoon black peppercorns 1/2 cinnamon stick One 3-inch strip of orange zest One 4-inch piece of peeled fresh ginger—1 inch cut into fine matchsticks, the rest thinly sliced 6 shiitake mushrooms (or any fresh mushrooms) stems discarded and caps thinly sliced Four 6-ounce skinless, boneless chicken breast halves 3 ounces bean thread noodles 1 tablespoon fish sauce 2 tablespoons thin soy sauce 2 teaspoons sugar 2 scallions, green parts only, thinly sliced Method Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze, and slice. In a mortar and pestle, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture. Set aside. 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 fish sauce, soy sauce and sugar. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot. 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. 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. 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.
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