ROAST CHILLI VINEGAR

• 60ml (¼ cup) vegetable oil • 2 tbsp roasted chilli flakes (buy, or dry-roast your own in a pan.) • 1 tbsp finely grated ginger • 1 garlic clove, finely grated • 2 tbsp Chinkiang vinegar

1. For the roast chilli vinegar, combine the oil and chilli flakes in a small saucepan and cook over low heat until the chilli darkens and the oil turns red (6–8 min). Remove from heat, stir in the ginger and garlic and stand to cool, then stir in vinegar. Roast chilli vinegar will keep at room temperature in an airtight container for 2 weeks.

2. Place the chicken in a large saucepan with the Shaoxing wine, soy sauce, ginger, chopped spring onion, garlic, star anise, cinnamon and 3L cold water. Bring just to the boil, then reduce heat to medium-low and simmer until the juices run clear when a chicken thigh is pierced with a skewer (1–1¼ hours). Transfer the chicken to a plate and strain the broth into a clean pan. When the chicken is cool enough to handle, shred the meat and return it to the broth (discard the skin and bones).

3. Fill a saucepan with water, add a splash of vinegar and bring to a simmer over medium heat. Swirl the water to create a whirlpool, then carefully crack in 2 eggs and poach until cooked to your liking (2–3 min for soft yolks). Remove with a slotted spoon; drain on paper towel. Repeat with the remaining eggs.

4. Cook noodles in a separate saucepan of boiling salted water until tender (2–3 minutes), then drain and divide among warm serving bowls. Ladle in chicken and broth, top with an egg, then scatter with sesame seeds and sliced spring onion. Serve hot with roast chilli vinegar.