Bold, aromatic, and soul-warming—Chicken Kaohsiung is a Taiwanese-inspired noodle soup that combines juicy bone-in chicken, fragrant spices, and rich broth over springy noodles. This vibrant dish offers a balance of savory depth and subtle sweetness, enhanced with warming whole spices and layered textures. Whether you’re battling cold weather or simply craving a soothing bowl of flavor, this comforting meal delivers.
Ingredient Breakdown
The heart of this dish lies in its deeply flavored broth. Bone-in, skin-on chicken pieces like thighs and drumsticks are ideal—not just for their tenderness, but because the bones infuse the broth with natural richness. Searing the chicken also adds a layer of umami that builds the base of the soup.
Aromatics like onion, garlic, and ginger form the backbone of the fragrance, while whole spices—star anise, cinnamon stick, and optional Sichuan peppercorns—add warmth and subtle complexity. The peppercorns, if used, introduce a gentle tingle that awakens the palate.
Soy sauce brings salinity and depth, Shaoxing wine offers a touch of sharpness and aromatic lift, and sugar rounds it all out with a whisper of sweetness. Fresh herbs like green onions and cilantro finish the dish with freshness and contrast.
Noodles are central—springy, chewy, and able to absorb flavor without falling apart. Topping with halved hard-boiled eggs adds creaminess, protein, and visual appeal. Optional chili oil can be stirred in for those who crave extra fire.
Step-by-Step Cooking Instructions
Start by searing the chicken. Heat oil in a Dutch oven until shimmering, then lay in the chicken skin side down. Let it brown without moving too much, allowing a crisp golden crust to form. This caramelization adds depth and ensures the meat remains juicy during simmering.
Next, toss in the aromatics. The chopped onion, smashed garlic, and ginger slices should cook gently until softened and fragrant. Be careful not to let them brown too deeply—they should perfume the oil without burning.
Return the chicken to the pot and pour in the broth or water with bouillon. Drop in the cinnamon stick, star anise, and Sichuan peppercorns if desired. Bring the pot to a boil, then lower the heat and let the broth simmer gently. Skimming the surface ensures clarity, removing impurities as they rise.
Once the broth has reduced slightly and the chicken is tender, season it. Stir in soy sauce, Shaoxing wine, and sugar. These ingredients enhance the base, giving it a rich and balanced finish. Taste and adjust salt if necessary.
Meanwhile, cook the noodles separately to maintain their texture. Drain them well and rinse with cold water to stop the cooking process and prevent clumping. Before serving, dunk them briefly in hot water to warm them through.
To assemble, place a generous mound of noodles in each bowl. Ladle over the hot broth, making sure each portion includes a few succulent pieces of chicken. Nestle in a halved egg, then scatter with chopped scallions and fresh cilantro. For heat seekers, offer chili oil on the side to swirl in as desired.
Recipe Tips
Best Chicken Cuts to Use:
Stick to thighs or drumsticks with bone and skin for optimal flavor and tenderness. Avoid boneless breast meat, which may dry out.
Broth Clarity and Depth:
Always skim the surface during simmering to remove fat and foam. This keeps the broth clean and full-bodied.
Timing the Noodles Just Right:
Undercook noodles slightly when boiling, then finish with a quick dip in hot water before serving to keep them springy.
Egg Options:
Use hard-boiled eggs with creamy yolks or marinate them in soy sauce for extra flavor. Cook in advance and chill until ready to serve.
Adjusting Heat and Aromatics:
Leave out Sichuan peppercorns and chili oil for a milder broth. Or double down with chili crisp and extra garlic for intensity.
What to Serve With This Recipe
Add contrast to the rich broth with light and crunchy sides. Pickled cucumbers or daikon offer tang and texture that cut through the savoriness. For extra veg, serve with steamed bok choy or stir-fried leafy greens, dressed with a dash of soy or sesame oil.
To drink, consider jasmine tea for its floral brightness or a crisp Taiwanese beer to cool the palate. Fried shallots or garlic chips make great table garnishes, offering a crispy crunch to scatter over each bowl.
Creative Variations
Swap out the chicken for duck legs for a deeper, more luxurious flavor. For a vegetarian version, tofu and mushrooms can be simmered in the same spiced broth, creating a hearty, satisfying alternative.
Add vegetables like napa cabbage, baby corn, or shiitake mushrooms for extra body. For bolder flavor, whisk in a spoonful of miso paste or fermented bean sauce. A drizzle of garlic soy sauce or sesame paste before serving can also introduce richness and nuttiness.
Frequently Asked Questions
Can I make this dish with boneless chicken?
Yes, but boneless meat won’t produce the same richness in the broth. If using it, add a splash of store-bought stock concentrate to deepen the flavor.
How do I store and reheat leftovers without drying out the noodles?
Store broth and noodles separately. Reheat the broth gently and dunk the noodles in hot water just before serving.
Can this be made ahead of time for meal prep?
Absolutely. Make the broth and chicken a day in advance. Refrigerate and skim the fat off the top before reheating.
Is there a vegetarian version of this recipe?
Yes. Use vegetable broth, omit the chicken, and add tofu, bok choy, and mushrooms for a satisfying meatless bowl.
A comforting blend of bold spices, tender chicken, and slurp-worthy noodles, Chicken Kaohsiung delivers big flavor with minimal fuss. Whether you follow the traditional preparation or adapt it with your favorite twists, each bowl is a savory invitation to slow down and savor the depth of homemade comfort.
Ingredients
For the Chicken and Broth:
2 tbsp cooking oil
2 lbs bone-in, skin-on chicken pieces (such as thighs and drumsticks)
8 cups chicken broth (or substitute with water and 2 chicken bouillon cubes)
1 large onion, roughly chopped
3–4 cloves garlic, smashed
2-inch piece of ginger, thinly sliced
2–3 whole star anise
1 cinnamon stick
1 tsp Sichuan peppercorns (optional, for a warming, numbing kick)
2 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sugar
Salt, to taste
For the Noodles and Assembly:
1 lb fresh or dried egg noodles (or any preferred noodle variety)
4 hard-boiled eggs, halved
Fresh cilantro, finely chopped, for garnish
Green onions, thinly sliced, for garnish
Chili oil (optional, for serving)
Instructions
Begin by heating the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces, skin side down, and sear until they develop a deep golden crust on all sides. Once browned, transfer the chicken to a plate and set aside.
In the same pot, add the chopped onion, smashed garlic cloves, and sliced ginger. Sauté for 3 to 5 minutes, stirring often, until the aromatics are softened and release their fragrance.
Return the seared chicken to the pot and pour in the chicken broth or water with bouillon. Add the star anise, cinnamon stick, and Sichuan peppercorns if using. Bring everything to a vigorous boil, then reduce the heat to low. Cover the pot and let the broth simmer gently for 30 to 40 minutes, or until the chicken is fully cooked and tender. Skim off any foam or impurities that float to the surface for a clearer broth.
Once the chicken is tender, stir in the soy sauce, Shaoxing wine, and sugar. Taste the broth and season with salt as needed. The resulting liquid should be aromatic, well-balanced, and deeply savory.
While the broth is finishing, prepare the noodles according to the package instructions. Once cooked, drain thoroughly. To keep them from sticking, rinse under cold water and set aside. Before serving, warm them briefly by dipping into hot water.
To serve, divide the noodles evenly among four serving bowls. Ladle the steaming hot broth and generous portions of chicken over the noodles. Top each bowl with halved hard-boiled eggs, a sprinkle of chopped green onions, and fresh cilantro. Offer chili oil at the table for those who enjoy an extra layer of heat and complexity. Serve piping hot.
Chicken Kaohsiung Recipe
Ingredients
For the Chicken and Broth:
- 2 tbsp cooking oil
- 2 lbs bone-in skin-on chicken pieces (such as thighs and drumsticks)
- 8 cups chicken broth or substitute with water and 2 chicken bouillon cubes
- 1 large onion roughly chopped
- 3 –4 cloves garlic smashed
- 2- inch piece of ginger thinly sliced
- 2 –3 whole star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns optional, for a warming, numbing kick
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sugar
- Salt to taste
For the Noodles and Assembly:
- 1 lb fresh or dried egg noodles or any preferred noodle variety
- 4 hard-boiled eggs halved
- Fresh cilantro finely chopped, for garnish
- Green onions thinly sliced, for garnish
- Chili oil optional, for serving
Instructions
- Begin by heating the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces, skin side down, and sear until they develop a deep golden crust on all sides. Once browned, transfer the chicken to a plate and set aside.
- In the same pot, add the chopped onion, smashed garlic cloves, and sliced ginger. Sauté for 3 to 5 minutes, stirring often, until the aromatics are softened and release their fragrance.
- Return the seared chicken to the pot and pour in the chicken broth or water with bouillon. Add the star anise, cinnamon stick, and Sichuan peppercorns if using. Bring everything to a vigorous boil, then reduce the heat to low. Cover the pot and let the broth simmer gently for 30 to 40 minutes, or until the chicken is fully cooked and tender. Skim off any foam or impurities that float to the surface for a clearer broth.
- Once the chicken is tender, stir in the soy sauce, Shaoxing wine, and sugar. Taste the broth and season with salt as needed. The resulting liquid should be aromatic, well-balanced, and deeply savory.
- While the broth is finishing, prepare the noodles according to the package instructions. Once cooked, drain thoroughly. To keep them from sticking, rinse under cold water and set aside. Before serving, warm them briefly by dipping into hot water.
- To serve, divide the noodles evenly among four serving bowls. Ladle the steaming hot broth and generous portions of chicken over the noodles. Top each bowl with halved hard-boiled eggs, a sprinkle of chopped green onions, and fresh cilantro. Offer chili oil at the table for those who enjoy an extra layer of heat and complexity. Serve piping hot.
