Asian chicken broth

Asian Chicken Broth

Ingredients

• 750ml leftover chicken stock
• 3-4 garlic cloves, bashed and peeled
• A thumb of ginger, peeled and roughly sliced
• 2 tbsp Shaoxing wine or fino/manzanilla sherry
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp caster sugar
• 2-3 heads of bok choy, trimmed and roughly chopped
• 150g egg noodles
• Leftover chicken, shredded
• ½ red chilli, finely sliced
• Handful of shitake or enoki mushrooms, finely sliced
• Chilli oil or salsa macha, to serve
• 2 spring onions, finely sliced
• Handful of coriander, roughly chopped

Method

1. Combine the stock, garlic, ginger, Shaoxing, soy, sesame oil and caster sugar in a pan and simmer for 15 minutes to allow the flavours to infuse.
2. Remove and discard the ginger and garlic using a slotted spoon.
3. Add the bok choy and egg noodles to the pan and simmer for 1-2 minutes until tender.
4. Add the shredded chicken and warm through. Then add the red chilli and mushrooms to the broth.
5. Pour this broth into bowls, top with the spring onion and coriander and slurp as is or drizzle with your chilli oil.

Shaoxing rice wine vinegar can be purchased at your local Pan Asian supermarket or in a larger supermarket.