Chicken Noodle Soup
Photography Aaron McLean.
Serves: 4-6
INGREDIENTS
1 free-range or organic chicken
4 cups chicken stock
1 onion, sliced
1 carrot, sliced
1 stick celery, sliced
4 cloves garlic, gently smashed
2 long slices fresh ginger
2 whole star anise
1 teaspoon sea salt
freshly ground pepper
To finish
3 tablespoons oyster sauce
2 tablespoons soy sauce
3 tablespoons sweet chilli sauce
2 teaspoons sesame oil
150 grams egg noodles, cooked and drained
2 bunches bok choy, washed, leaves separated
coriander leaves
METHOD
Place the chicken in a large saucepan with all the other ingredients. Add enough cold water to cover and place a small plate on top of the chicken to keep it submerged. Bring to the boil then reduce the heat to a simmer and skim off any impurities that come to the surface. Simmer very gently for 1 hour.
Remove the chicken to a bowl and strain the stock into a clean saucepan. Discard the contents of the sieve.
When the chicken is cool enough to handle, remove the skin and shred the meat, discarding the skin, fat and bones. It is easier to do this while the chicken is warm. Cover and refrigerate if not using immediately.
To finish: Add the oyster, soy and sweet chilli sauces and the sesame oil to the stock. Taste and season with sea salt. The stock needs to be well seasoned or it will be bland. Bring back to the boil and add the noodles, bok choy and chicken and simmer for 2 minutes.
To serve: Ladle the soup into warm bowls and top with coriander.
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