Five-Spice Chicken with Vermicelli, Mushrooms & Baby Fennel
"Tonight’s East Asian-inspired take on chicken noodle soup offers up a first, comforting taste of autumn. We’re making a broth for delicate rice noodles with hoisin and soy sauces, imbuing the dish with delicious, savory-sweet flavor. The broth also features seasonal vegetables like aromatic baby fennel—perfectly complemented by our chicken’s irresistible five-spice rub (traditionally a blend of fennel seeds, star anise, cloves, Chinese cinnamon and Sichuan pepper)...."
INGREDIENTS
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2 Boneless, Skinless Chicken Breasts
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4 Ounces Vermicelli Rice Noodles
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4 Cloves Garlic
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3 Ounces Cremini Mushrooms
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1 Scallion
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1 Baby Fennel
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1/2 Bunch Collard Greens
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2 Teaspoons Chinese Five-Spice Powder
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1 1/2 Tablespoons Hoisin Sauce
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1 1-Inch Piece Ginger
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1 Tablespoon Sesame Oil
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1 Tablespoon Soy Sauce
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