
Ginger and spring onion chicken noodles with choy sum
Gently poached chicken, torn into shreds, on noodles tossed in sizzling ginger and spring onion oil, with blanched choy sum.
- 25 min
- Serves 2
- Boil
- Easy
Why it suits you: Yang-deficient types feel cold in the damp, chilly Clear and Bright weather, with cold hands and a poor appetite. Pungent, warm ginger and spring onion free up yang and disperse cold, chicken warms the middle, and plain choy sum keeps it light.
Method
Prep 10 min · Cook 15 min- 1Lower the chicken into boiling water, boil for 1 minute, then turn off the heat, cover and leave for 10 minutes until cooked through. Lift out and shred.
- 2Put the ginger, spring onion and salt in a bowl. Heat the oil until smoking and pour it over, then stir.
- 3Bring the water back to the boil and blanch the choy sum for 1 minute; lift out, then cook the noodles for 1–2 minutes and drain.
- 4Toss the noodles with the ginger oil and soy sauce, top with the chicken and serve with the choy sum.
Chef's tips
- Make extra ginger and spring onion oil; it keeps for three days in the fridge and is good on rice too.
The TCM view
Ginger and spring onion are pungent and warm, warming the middle and freeing yang. Chicken is sweet and warm and warms and supports qi; choy sum is sweet and neutral and settles the stomach. Together they warm the middle, disperse cold and build qi.



