POACHED SILKEN CHICKEN NOODLES

Serves 2

For the broth

1 1/2 tbsp oil, for browning chicken feet 350g chicken feet

1 litre water

For cooking

2 chicken legs, fat trimmed (keep fat for later) 2-3 stalks of lemongrass

6-7 garlic cloves, bruised

3 bird eye chillies, sliced

1 onion, chopped

2 tsp ginger paste

4 tbsp Shaoxing wine salt and pepper to taste

3 stalks scallions, halved

2 tbsp goji berries

140g cream noodles, cooked

8 stalks of baby kailan, blanched

To make

In a large pot, add oil and brown the chicken feet. Add water to the pot and boil for 1 hour. Once done, remove chicken feet and pour broth into a bowl.

In a pot over medium high heat, render fat trimmed from the legs. When the fat browns and releases oil, remove the fat. Add lemongrass and garlic. When the garlic browns, add chillies. Increase the heat and add chopped onion. When the onion becomes translucent, add ginger paste, followed by Shaoxing wine and some water to deglaze the pot. Then add salt and pepper to taste.

Lay chicken legs in pot and add water to just about cover them. Top up with the broth and scallions. Leave to cook on high heat for 7 minutes, then switch to low heat and simmer for another 23 minutes. Add goji berries in the last 10 minutes before the dish is done. Serve hot with cooked noodles and kailan.