Chinese chicken & instant noodle soup

You can put this one-pot broth on a very low simmer and forget about it for a few hours. The instant noodles add a nice chewy twist and, along with the soft-boiled eggs, make a delicious filling lunch or supper. The sriracha is optional, so just leave it out if you don’t like it too spicy.

Serves 4

1 whole chicken, jointed

3 white onions, cut into quarters 3 garlic cloves, unpeeled and bashed 1 carrot, halved

3 spring onions, finely sliced

1 tbsp black peppercorns

1 star anise

2 tbsp light soy sauce

TO SERVE

2 eggs

1 packet instant noodles

2 spring onions, sliced

½ tsp toasted sesame oil sriracha and steamed greens (optional)

1 Put 4 litres water (preferably filtered or mineral water) in a large pot with the chicken, onions, garlic, carrot, spring onions, peppercorns, star anise, soy sauce and 1 tbsp sea salt. Bring to the boil, then skim off any scum that rises to the surface using a spoon. Reduce the heat and simmer for 3-6 hrs, until the liquid has reduced considerably (the longer it’s simmered, the better). Strain through a fine mesh sieve, setting aside the chicken to cool and discarding the remaining solids. When the chicken is cool enough to handle, remove as much meat from the bones as you can using your hands.

2 Boil the eggs in a separate pan for 6 mins until soft-boiled. Rinse under cold running water until cool enough to handle, then peel, halve and set aside. Cook the noodles following pack instructions, then divide between four deep bowls. Ladle over the hot broth and arrange the spring onions and halved eggs on top. Drizzle over a little sesame oil and sriracha, if using, and serve with greens on the side, if you like.