Ingredients

1 gallon of your favorite chicken stock

Kosher salt and white pepper (to taste)

4 tablespoons Duck Sauce

1 tablespoon Garlic (minced)

1 teaspoon Sriracha

4 chicken thighs (boneless andskinless)

1 chicken breast (boneless andskinless)

2 tablespoons Miso paste

Glass (cellophane) noodles (in 4 bird’s nest ([or bunches])

2 scallions (minced)

Preparation

ingredients 1 gallon of your favorite chicken stock instructions Heat your favorite chicken stock.

step 2 ingredients 4 tablespoons Duck Sauce 1 tablespoon Garlic, minced 1 teaspoon Sriracha instructions Preheat oven to 350. Mix duck sauce, garlic and Sriracha in a small bowl.

step 3 ingredients 4 chicken thighs, boneless, skinless 1 chicken breast, boneless, skinless instructions Add skinless chicken thighs and breasts and coat well. Put chicken on baking tray and into oven. After 5 minutes, flip and cook for another three minutes.

step 4 ingredients 2 tablespoons Miso paste Kosher salt and white pepper, to taste instructions After soup has simmered for an hour, strain soup and return it to pot (if you’ve used homemade chicken stock, you might need to strain. Otherwise, you likely won’t). Bring back to a boil, skim off any fat that rises to surfaces, and return to a simmer. Whisk in miso paste and taste. If necessary, add salt and pepper.

step 5 ingredients Glass (cellophane) noodles in 4 bird’s nest (or bunches) 2 scallions (minced) instructions To serve, place bunch of glass noodles into each bowl. Divide chicken into four parts and place directly over noodles. Ladle in soup, garnish with scallions.