Nothing beats chicken noodle soup on a crisp winters day. There are a couple of steps and a couple of pots involved in this version, but it’s not overly complicated or confusing, just keeping the two stocks separate gives a cleaner flavour and lets the chicken stock reduce down and develop deep caramel flavours.
Chicken, broken down to fit in the pot.
Chili, whole dried sichuan
- Add the chicken to a pot and cover with an inch of water, toss in the rest of the ingredients and bring to a simmer.
- Cook until the chicken is done, but not falling off the bone. Transfer the chicken to a bowl.
- Strain the liquid and put back on the heat. Reduce to about a quarter of the original volume.
Wood ear fungus (black)
Bacon, fatty rashers
- Add all to a pot and cover with water. Bring to a simmer and cook for half an hour. Strain.
Building the bowl
- Pick the meat off the chicken, and set aside.
- Combine both the stocks, taste and season with salt, soy and sesame oil. Reduce a little if required.
- Cook fresh noodles.
- Portion the chicken and noodles into bowls, pour over hot broth, add spoon or so of chilli crisp (or oil), and a little bit of pickled daikon. Slurp and enjoy.