Chicken, Chill & Ginger Noodle Soup

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Step 1

From leftovers:

Step 2

Deflesh what remains of your chicken and put to one side, quarter the remaining carcass and boil for around an hour to make a stock. Remove the carcass and strain stock through a sieve.

Step 3

From fresh:

Step 4

Take a couple of chicken breasts and slice into inch thick strips, add them to a pan and poach gently until cooked (about 10 or so mins)

Step 5

Finely slice a thumb sized piece of ginger and two hot chillies, add them to a hot pan with some vegetable oil and gently fry, add some thinly sliced spring onions and garlic and fry gently for a few more minutes. Add your chicken and a couple of pints of (either cube or proper) chicken stock, add a good slug of soy sauce. Boil for about 20 mins on a low heat.

Step 6

Three or four mins before serving add a couple of nests of dried medium egg noodles and continue boiling until they cook.

Step 7

Just before serving thinly slice some pak choi and add along with some beansprouts.