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Heat the oil in a 3.5 qt pot or dutch oven over medium heat until hot. Add the chicken thighs. Cook undisturbed for a minute or until the bottom turns light golden.
Flip the chicken thighs. Add the garlic, ginger, green onion, cumin, and Sichuan peppercorns. Cook for 1 minute, stirring occasionally, until the spices release fragrance.
Add the Shaoxing wine, stock, cilantro, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer. Cook covered for 20 minutes.
Meanwhile, cook the noodles in a separate pot according to package directions. (*Footnote 3)
Remove the chicken with a pair of tongs and transfer it to a plate. Use two forks to remove and discard the chicken skin. Then use the forks to shred the chicken meat.
Use a mesh colander to remove the solid ingredients and discard them.
Add the soy sauce and taste the broth to adjust the seasoning. Heat over medium-high heat again, to return to a boil.
Add the carrots and cook for 3 minutes. Add the bok choy for another minute or until it reaches the desired texture.
Transfer the noodles to serving bowls. Garnish with a sprig of cilantro and serve hot.