Korean-Chinese Chicken Broth Noodles
Quick answer
Gis-myeon is a Korean-Chinese noodle soup in which thin wheat noodles are served in a clear, pale chicken broth topped with delicate ribbons of egg that have been poured...
What makes this special
- Korean-Chinese chicken broth noodles feature delicate egg ribbons in a clear, pale stock.
- Egg drizzled in thin streams into boiling stock fans out into silky egg flowers
- Never reuse noodle water; boiling noodles in fresh water keeps the broth starch-free
Key ingredients
Core cooking flow
- 1 Simmer 180g chicken breast in water over medium heat for 15 minutes until fully cooked.
- 2 Cook 220g Chinese noodles in boiling water according to package directions.
- 3 Bring 900ml chicken stock to a boil in a pot.
Gis-myeon is a Korean-Chinese noodle soup in which thin wheat noodles are served in a clear, pale chicken broth topped with delicate ribbons of egg that have been poured in a fine stream and cooked into floating wisps. The broth begins with chicken breast simmered in water with aromatics; once the stock is strained and clarified, the cooked chicken is shredded into fine threads and reserved as the main garnish. Beaten egg is drizzled very slowly into the gently boiling stock while stirring in one direction, which produces the characteristic silk-like strands rather than broken scrambled curds. The seasoning is deliberately minimal: only soup soy sauce and salt are used, keeping the broth light, clean, and transparent enough to see the noodles beneath. A small measure of starch slurry stirred in just before serving gives the liquid a subtle viscosity that allows it to cling to each strand of noodle, ensuring flavor in every bite rather than leaving a watery pool at the bottom of the bowl.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Simmer 180g chicken breast in water over medium heat for 15 minutes until fully cooked.
Let cool briefly, then shred into thin strips by hand along the grain.
- 2Heat
Cook 220g Chinese noodles in boiling water according to package directions.
Rinse under cold water to remove starch, then drain well.
- 3Season
Bring 900ml chicken stock to a boil in a pot.
Season with 1 tbsp soy sauce and white pepper, then taste and adjust.
- 4Control
Add shredded chicken and 50g sliced green onion to the stock and simmer 3 more minutes so the flavors infuse into the broth.
- 5Control
Drizzle the beaten egg in a thin stream while stirring to create egg flower ribbons.
Once the egg floats to the surface, reduce heat immediately.
- 6Finish
Place noodles in a bowl, ladle the hot broth generously over them, and finish with a drop of sesame oil.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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