Chicken and Noodles in Spiced Broth

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 ginger1 inch cut into fine matchsticks
• the rest thinly sliced
• Kosher salt and freshly ground pepper
• 6 shiitake mushrooms
• stems discarded and caps thinly sliced
• Four 6-ounce skinless
• boneless chicken breast halves
• 3 ounces mung bean noodles (see Note)
• 2 scallions
• green parts only
• thinly sliced

Instructions

1. In a mortar, crush the Sichuan peppercorns until fine but not powdery.
2. Add the salt and lightly crush to combine, leaving it coarse in texture.
3. In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger.
4. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes.
5. Strain the broth into a clean pot and season with salt and pepper.
6. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes.
7. Keep the broth hot.
8. 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.
9. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes.
10. Slice the chicken crosswise on the diagonal 1/2 inch thick.
11. Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes.
12. Drain and transfer the noodles to the hot broth.
13. Let stand until heated through, about 1 minute.
14. Ladle the noodles, mushrooms and broth into shallow bowls.
15. Top with the sliced chicken breasts, scallions and ginger matchsticks.
16. Sprinkle the chicken with the Sichuan pepper-salt and serve.