Oriental Sutton Hoo Chicken Noodle Soup
You will need
For the stock base
12 chicken wings (plus 1 chicken carcass if you have one to hand)
1 large Sutton Hoo chicken breast
2 large thumbs root ginger - crushed with the back of a large knife and roughly chopped
1/2 red chilli - cut in half lengthways
4 spring onions - washed and ends trimmed off
1 1/2 litres water
1/2 teaspoon salt
6 whole cloves garlic
1 small white onion - peeled and cut in half
1 stick celery - washed and cut in half
1 tablespoon light soy
1 teaspoon Thai fish sauce
1/2 teaspoon sesame oil (optional)
For the noodle bowl
200 g rice or egg noodles cooked according to pack instructions
2 spring onions - trimmed and finely chopped
1/2 red chilli - finely chopped
Handful fresh and washed coriander
Firstly, prepare the stock. Place all the ingredients, apart from the chicken breast, soy, sesame oil and fish sauce, into a pot and cover with the water.
Bring to the boil and then simmer for 90 mins. It is important to skim off any foam and impurities during this process so have a ladle and pot next to your stockpot and keep checking. This will help produce a clear soup.
While the stock is simmering you can prepare the noodles, according to pack instructions, and chop the spring onions, chilli and coriander.
After an hour, place the chicken breast into the stock and continue to simmer. You can top up with a little water as you go if it is reducing too quickly.
Remove the stock from heat after another 30 minutes.With a ladle carefully strain the stock into another clean pot. Set the chicken breast aside and discard the rest. Place the strained stock back onto a simmering heat. Add the soy and fish sauce and taste, adjust the seasoning as required and add the sesame oil if needed.
Divide the noodles, chopped chilli, spring onion and coriander into 4 bowls. Double check the chicken breast is cooked through, if not return to the stock for a few more minutes, tear or cut the chicken breast and add to the 4 bowls. Pour over the stock and serve. Delicious!