Chicken Noodle Hot and Sour Soup
Patron Clementine Sunrise
2 ounces Patron
2 ounces fresh clementine juice
Splash of sparkling water
Clementine wheel
Add tequila, clementine juice and ice to a rocks glass. Top with sparkling water and garnish with clementine wheel.
Chicken Noodle Hot and Sour Soup
6-8 chicken thighs, bone-in, seasoned
1 pound shiitakes, de-stemmed, sliced
1 large onion, sliced
2 tablespoons minced ginger
1 bunch scallions, thinly sliced, separate green and white parts
1 quart chicken stock
1/2 cup rice vinegar, a touch more if you like it tart
3 tablespoons naturally brewed soy sauce
1-2 tablespoons of your favorite hot sauce
4 cups blanched egg noodles
2 cups packed spinach leaves
1 tablespoon sesame oil
Extra virgin olive oil to cook
Kosher salt and black pepper to taste
1. Heat a stock pot over high heat. Add the oil and swirl to lightly coat the pan. Sear the seasoned chicken thighs skin side down until golden brown and delicious (GB&D), about 4-5 minutes. Flip and sear another 4-5 minutes. Transfer to a plate.
2. In the same stock pot, sear the shiitakes, season and cook until soft and add to chicken plate.
3. In the same pot, coat again with oil, add the onions, ginger and scallion whites and sauté until soft, about 2 minutes.
4. Add the stock, rice vinegar, soy sauce and the plate of chicken and shiitakes and bring to a simmer for 6 minutes. Stir in the hot sauce, add noodles and spinach and drizzle in sesame oil. Check for seasoning. Garnish with the scallion greens and serve.