Asian Chicken Noodle Soup

I start this recipe at 7:30am and serve at 6:30pm I make the Mandarin Dough at 12pm - let proof for 4 hours - divide and let rest for 1 hour - cooking process takes 15 minutes in a steamer.

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Step 1

1. Place Chicken on a tray - season well and place in the oven at 180'C for 90 minutes.

Step 2

2. Cut all your vegetables into cube sizes (not need to be precise as their going to be discarded), place all vegetables into a large bowl -- with the exception of the red onion and mushrooms. (Red Onion and mushroom should be sauteed in the olive oil before added to the broth)

Step 3

3. In a frying pan with 1 tbsp of olive oil, sauté your onion and mushrooms then add to base of your stockpot.

Step 4

4. Make 2 litres of chicken stock (pass through a sieve - to avoid bits) into a large stockpot and add all your cut vegetables on a very low heat.

Step 5

5. Once golden brown let the chicken cool down, then tear it apart - in 2 separate bowls place chicken in one and chicken bones in another.

Step 6

6. Add the chicken bones to your stockpot for a further 90/120 minutes. (remember to skim the fat).

Step 7

7. Shred the chicken.(at this point your stock should be slowly simmering for 3 hours)

Step 8

8. Carefully sieve your stock through a sieve (3 times) to remove all the vegetables and make sure your stock will have that pure clarity.

Step 9

9. Either in a new stockpot or wash the one you used return the pure stock into it.(this may need an extra litre of chicken stock at this point, judge for who is having this or freezing for later).

Step 10

10. Add the shredded chicken (and any extras you wish at this point) and simmer for 60 minutes.

Step 11

11. Place your vermicelli rice noodles in and follow packet instructions.

Step 12

Serve