Oriental Sutton Hoo Chicken Noodle Soup
You will need
For the stock base
- 12 chicken wings ( plus 1 chicken carcass if you have 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!