Chicken & Egg Noodle Soup
1 whole chicken
200ml dry sherry
125ml soy sauce
100g ginger, coarsely chopped
3 spring onions, coarsely chopped, plus extra thinly sliced to serve
2 garlic cloves, smashed
2 star anise
1 cinnamon quill
Splash of white vinegar
4 dashes of Knorr Chicken Aromat
375g egg noodles
Roasted sesame seeds, to serve
60ml vegetable oil
2 tbsp dry chili flakes
1 tbsp finely sliced ginger
1 garlic clove, finely grated
2 tbsp Balsamic vinegar
Place chicken in a large saucepan with dry sherry, soy sauce, ginger, chopped spring onion, garlic, star anise, cinnamon, Knorr Chicken Aromat and 3 litres cold water. Bring to the boil, reduce heat to low-medium and simmer until the juices run clear for approximately 1 hour. Transfer the chicken to a plate and strain broth into a clean pan. When the chicken is cool enough to handle, shred or slice the meat and keep warm.
For the chili vinegar, toast the chilli flakes in a small pan until they are just about to start smoking. Add the vegetable oil and cook over low heat until the oil turns red (2-3 minutes). Remove from heat, stir in ginger, garlic and vinegar. Strain the oil twice and pour into a bottle.
Cook the noodles in a saucepan of boiling chicken broth together with another dash of Knorr Aromat until tender (2-3 minutes). Drain and divide amongst warm serving bowls.
Ladle in noodles, sliced spring onions & broth. Add the poached chicken, topped with a fried egg, seasoned with sesame seeds and a good dash of your chilli oil.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.