Spiced ginger chicken noodle soup
1 x 1.6kg chicken 2 onions, quartered 2 whole heads of garlic, halved crosswise 1 x 8cm piece ginger, unpeeled, thinly sliced 3 bay leaves 1 tbsp ground turmeric 2 tsp black peppercorns 2 tsp coriander seeds 2 tsp salt 4 carrots, peeled, cut into ½-inch pieces on a diagonal
To serve:
200g dried udon noodles 4 spring onions, very thinly sliced Chilli oil (optional) 1. Place the chicken in a large pot and add the onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds and salt. Add enough cold water to just cover the chicken, then bring to a boil over medium heat. 2. Reduce the heat to low and simmer for 35-40 minutes until the chicken is cooked through. Transfer to a plate and allow to cool slightly, keeping the stock simmering. 3. When cool enough to handle, remove the skin from the chicken and discard. Pull the meat from the bones and shred, then set aside. 4. Return the chicken carcass to the pot of stock. Turn the heat to high and bring to a boil, then bubble for 15-20 minutes until reduced by about one-third. Taste and add more salt if needed. 5. Strain the stock into a large saucepan, discarding the solids. Add the carrots, bring to a simmer and cook for five minutes until tender. 6. Meanwhile, bring a pot of salted water to a boil and cook the noodles according to package instructions. 7. Add 800g of the shredded chicken to the stock (keepign the rest for another use) and cook just until heated through. 8. Divide the noodles amongst four serving bowls. Ladle the chicken broth over the noodles. Scatter with chopped spring onions and add a drizzle of chilli oil, if desired.