Korean-Chinese Chicken Broth Noodles
Gis-myeon is a Korean-Chinese noodle soup where thin wheat noodles sit in a clear chicken broth with delicate egg ribbons floating on the surface. The broth is made by simmering chicken breast, which is then shredded fine and returned as a topping. Beaten egg poured in a thin stream into the boiling stock forms silk-like strands that add a soft, velvety layer to the liquid. Seasoning is kept to soup soy sauce and salt, preserving the broth's clean, light character. A small amount of starch slurry thickens the liquid just enough for it to cling to the noodles, giving each mouthful a gentle viscosity.
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Instructions
- 1
Poach chicken breast and shred it into thin strands.
- 2
Boil noodles, rinse briefly, and drain well.
- 3
Bring chicken stock to a boil and season with soy sauce and pepper.
- 4
Add shredded chicken and chopped green onion; simmer 3 minutes.
- 5
Slowly drizzle beaten egg to create silky ribbons.
- 6
Place noodles in bowls, ladle broth over, and finish with sesame oil.
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