Chicken Broth Noodle Soup
鸡汤面 · jī tāng miàn
My uncle in Nanjing’s Qinhuai district served this every Sunday after temple visits. He’d say, ‘A good jī tāng miàn must taste like the chicken looked at you kindly before it became soup.’ We laughed—but never added extra seasoning.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- bone-in chicken legs (skin-on)带骨鸡腿（带皮）🛒 local400 g
- fresh wheat noodles (medium thickness)鲜切面（中粗）🏮 asian200 g
- scallions (green parts only)小葱（仅葱绿）🛒 local20 g
- sea salt海盐🛒 local3 g
bone-in chicken legs (skin-on): Skin-on bones add collagen and body; substitute chicken wings if legs unavailable.
fresh wheat noodles (medium thickness): Find in refrigerated aisle; substitute dried ramen or udon—reduce cooking time by 1 minute.
sea salt: Avoid iodized table salt—it dulls broth clarity.
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Instructions
1Place chicken legs in a pot with 1.2 L cold water. Bring to a vigorous boil over high heat, then drain and rinse chicken under cold water to remove impurities.
双焯水法去腥保清
🔍 Look for High heat 3 分钟 · 3 minutesVisual: 水呈灰浊色；鸡表皮洁净泛白。Water turns cloudy gray; chicken surface looks clean and pale.
You know it's right when: 水面持续翻滚大气泡。Large bubbles erupt continuously across surface.
2Return rinsed chicken to clean pot with fresh 1.2 L cold water. Add 10 g ginger slices (optional) and bring to simmer. Skim foam, then cover and simmer on low for 25 minutes.
加盖锁住香气
🔍 Look for Low heat 25 分钟 · 25 minutesVisual: 蒸汽匀稳上升；汤色淡、边缘微泡。Steam rises steadily; broth remains pale with tiny bubbles at edge.
You know it's right when: 锅盖每秒轻颤一次。Lid trembles slightly once per second.
3Strain broth through a fine-mesh sieve into a heatproof bowl. Discard solids except chicken meat—shred it finely and set aside.
滤网越细汤越清
Press solids gently with ladle back to extract every drop—do not squeeze hard or cloud broth.
4Season warm broth with sea salt to taste. Reheat to just below simmer (do not boil).
盐后不滚，护汤清亮
🔍 Look for Medium-low 1–2 分钟 · 1–2 minutesVisual: 锅底微泡未升腾；汤面泛微光。Tiny bubbles form at bottom but don’t rise; surface shimmers faintly.
You know it's right when: 缕缕白气升起，无声响。Small vapor wisps rise without audible hiss.
5Cook noodles according to package directions until al dente. Drain, rinse briefly under warm water to remove excess starch, then divide between two bowls. Ladle hot broth over noodles, top with shredded chicken and scallion greens.
温水冲面不降温不糊汤
🔍 Look for Medium heat 2–3 分钟 · 2–3 minutesVisual: 面条根根分明，无粘连或糊团。Noodles separate cleanly; no clumps or sticky strands.
You know it's right when: 面条可弯折，轻压后回弹。Noodles bend easily but snap back when pressed.
Tips
- · Always use room-temperature noodles—cold noodles shock hot broth and mute flavor.
- · Save leftover broth for congee or steamed egg custard.
- · For depth, add 1 star anise to broth while simmering—remove before serving.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
My dish came out too salty. Can I fix it?
Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.
Source: HǎoWèi cooking science
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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