Tea House Chicken Soup
When we lived in Taipei, Lisa loved to visit the teeny Tea
House in the basement of the
Grand Hotel. Lisa was four years old and felt comfortable here as the Grand
Hotel was our home for about a month when we first moved to Taiwan.
The Grand Hotel in Taipei, Taiwan
Though massive and imposing, in 1986 the Grand Hotel was a
bit dark, a bit damp and had few guests. It was like staying at the hotel
from the movie, The Shining, without all the bloody parts. Aiding
in the eerie atmosphere was the persistent rumor that the ageing widow of
Chiang Kai-Shek lived amongst the upper floors of the Grand Hotel - as a
recluse. It was a bit creepy for me, but my little girl just loved running
up and down the empty dark halls. Every housekeeper, bellman and doorman
gave her candy and patted her curly-mopped head. Lisa was a Princess in her
Giant Red Castle.
Lisa in Taiwan
ASIDE: Years later, I had to speak in front of Madam Chiang
at an International Women's Club luncheon. Nervous and sweaty-palmed, I
thought I was going to electrocute myself when I touched the microphone on
the podium. Madam Chiang paid no attention to anything I said, but continued
a hushed conversation with her companion.
Chiang Kai-Shek and Madam Chiang (Soong May-Ling)
Anyway... I have made a a short story long... again... the
little tea house in the basement of the Grand Hotel served the yummiest
chicken noodle soup. I still love to make this easy meal and tonight will
share the recipe with you, Lucky Reader!
Tea House Chicken Soup
My version is (I assume) much easier
than the delicious Chicken and Noodle Soup served at
the Tea House in the basement of the Grand Hotel in
Taipei during the 1980's. The broth is very light
and scented with rich sesame oil. Use a low-salt or
salt-free stock as soy sauce is quite salty.
3 cups (two 14-oz cans is okay) best-quality chicken
stock
One large boneless, skinless chicken breast half
1 Tablespoon soy sauce
1 Tablespoon dry sherry
1 teaspoon sesame oil (plus additional as a garnish,
if desired)
3 ozs dried udon or spaghetti noodles,
cooked according to package directions
2 handfuls fresh baby spinach leaves
1 green onion, sliced fine
Heat the stock in a medium sauce pan with the
chicken breast. Poach the chicken, covered, for ten
to fifteen minutes, or until just cooked through.
Remove stock from heat. Place the cooked chicken
breast on a plate and, using two forks, shred the
meat. Cover with foil to keep warm.
Meanwhile, cook the noodles according to package
directions.
Add the soy sauce, dry sherry and sesame oil to the
chicken stock. Stir to combine. Heat stock to
simmer.
Divide the fresh (uncooked) spinach leaves between
two large soup bowls:
Divide the drained noodles between the two soup bowls:
Divide the shredded chicken between the two soup bowls:
Finally, ladle the hot broth over the spinach, noodles and
chicken. Garnish with sliced green onion. Serve sesame oil at the table for
additional drizzling, if desired:
Hao Shyr!
The hot broth will cook the spinach leaves and the entire dish comes
together to a fragrant bowl of happiness!
Serves two.
Until my next update, I remain, your Mei Gwo ren correspondent.
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