Serves four

Esquire (UK) - - Style -



Put the stock into a very large saucepan with the chicken, gar­lic, half the chilli, the car­rot and ginger. Bring slowly to the boil and then re­duce to a sim­mer for 15mins.

Keep sim­mer­ing the soup but re­move the chicken meat onto a clean chop­ping board. When cool enough to han­dle, us­ing a very sharp knife, slice the thighs as thinly as pos­si­ble and re­turn to the saucepan. Us­ing two forks pulling in op­po­site di­rec­tions, shred the breast and re­turn that, too.

Now add the mush­rooms, spring onion, sweet­corn and noo­dles with a cou­ple of good splashes of soy sauce. Cook gen­tly for an­other 5mins un­til the noo­dles are soft.

La­dle out into large, warmed bowls with the re­main­ing chill­ies, evenly scat­ter­ing the chopped mint and fin­ish­ing with a twist of black pep­per. Leave the soy sauce bot­tle on the ta­ble. • 1 free range chicken breast

fil­let, skin­less

• 2 free range chicken thighs, skin­less • 100g egg noo­dles

• 1.75ltr chicken stock

• 8 large shi­itake mush­rooms, thinly


• 1 large car­rot, peeled, sliced into

tiny strips

• 1 red chilli, de­seeded and thinly sliced • 1 clove of gar­lic, peeled, finely chopped • Small tin of sweet­corn, about 80g

drained weight

• Small bunch of spring onions, finely

sliced, green sec­tions in­cluded

• Small chunk of ginger, size of a grape,

finely chopped

• Hand­ful of mint leaves, roughly sliced • Soy sauce

• Black pep­per

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