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Ingredients
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6 ounces fresh shiitake mushrooms
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1 (3 inch) piece fresh ginger, peeled and sliced
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1 tablespoon coriander seeds
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4 whole cloves
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2 pounds bone-in chicken thighs, skin removed
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4 cups water
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1 (32 fluid ounce) container unsalted chicken stock
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1 large onion, sliced
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1 ounce dried porcini mushrooms, rinsed, drained, and broken
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1 tablespoon packed brown sugar (see Tip)
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5 cloves garlic, sliced
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1 teaspoon salt
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4 ounces dried rice noodles, soaked (see Tip)
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Julienned carrots, slivered red onion, thinly sliced fresh jalapeño chile peppers, fresh cilantro, Thai basil, mint leaves, sriracha sauce, and/or lime wedges
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Julienned carrots, slivered red onion, thinly sliced jalapeños, fresh cilantro, Thai basil, mint leaves, Sriracha and/or lime wedges for serving
Directions
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Remove and reserve stems from shiitake mushrooms. Thinly slice caps and chill until needed. Place shiitake stems, ginger, coriander seeds, and cloves on a double-thick, 8-inch square of 100% cotton cheesecloth. Bring up corners; tie closed with 100% cotton string.
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In a 5- to 6-qt. slow cooker combine spice bag, chicken thighs, water, chicken stock, sliced onion, mushrooms, brown sugar, garlic, and salt. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Remove and discard spice bag.
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Remove chicken from cooker. Remove meat from bones; discard bones. Coarsely shred chicken using two forks; cover and keep warm. Stir the reserved shiitake caps and noodles into broth mixture. Cover and cook 10 minutes more.
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Ladle noodle mixture into shallow bowls. Add shredded chicken and desired toppers.
Equipment
5- to 6-quart slow cooker
Tips
If using a sugar substitute we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use 1 Tbsp. equivalent. Nutrition Facts Per Serving with Substitute: same as below except 243 ca., 26 g carb. (5 g sugars)
To soak rice noodles, in a large bowl combine noodles and enough boiling water to cover. Let stand 3 to 7 minutes or until noodles are tender but still firm (al dente), stirring occasionally.
Nutrition Facts (per serving)
246 | Calories |
4g | Fat |
27g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 1 3/4 cups | |
Calories 246 | |
% Daily Value * | |
Total Carbohydrate 27g | 10% |
Dietary Fiber 3g | 9% |
Total Sugars 7g | |
Protein 24g | 48% |
Total Fat 4g | 5% |
Saturated Fat 1g | 6% |
Cholesterol 85mg | 28% |
Vitamin A 1773IU | 35% |
Vitamin C 13mg | 14% |
Folate 27mcg | 7% |
Sodium 623mg | 27% |
Calcium 54mg | 4% |
Iron 2mg | 13% |
Magnesium 43mg | 10% |
Potassium 603mg | 13% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.