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Wednesday, March 3, 2010

RECIPE: Ginger Chicken and Rice Noodle Soup (Chinatown, San Francisco)

Perhaps the best known "Chinatown" in the United States, this neighborhood did NOT disappoint. From the authentic food to the street signs written in Mandarin, the feel of this area is like you stepped out of California and directly into the Far East. Located adjacent to the Financial District and Russian Hill, the restaurants of Chinatown are filled with business men and women at lunchtime.

While you are in Chinatown, be sure to stop by the nearby San Francisco Cable Car Museum. This terrific little museum tells the story of the famous San Francisco Cable Car. www.cablecarmuseum.com

While I was in Chinatown, I had an amazing bowl of rice noodle soup with a gingered chicken. I have tried to replicate this dish below. It was delicious. Enjoy!


Ginger Chicken and Rice Noodle Soup


1 1/2 lb skinless, boneless chicken thighs (cut in 1" pieces)
2 carrots, shredded
1 tbs. soy sauce
1 tbs. vinegar (preferably rice vinegar)
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
5 cups of prepared chicken stock
1 tbs. Soy sauce
1 package (7 oz.) dried rice noodles
1 package (6 oz.) frozen pea pods
Soy sauce

  • Combine chicken, ginger, vinegar, carrots, soy sauce, in the slow cooker
  • Add chicken broth
  • Cook on HIGH for 2 to 3 hours
  • Add noodles and peas
  • Cook an additional 1 hour on LOW
Serve with extra soy sauce and fresh knot rolls




King's Wine Suggestion:

Clos LaChance 2007 Glittering-Throated Emerald Chardonnay (unoaked)




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