Chicken & ginger broth with noodles
A light, nourishing bowl of goodness that’s ideal for balmy evenings
Chicken stock cube(s)
1 cube(s), to make 1l of stock
100 g, 75g peeled and finely sliced, 25g cut into matchsticks, to serve
Chilli, green or red
4 individual, red chillies, 1 deseeded and finely chopped, 1 deseeded and finely sliced.
4 medium, 1 trimmed and chopped, 1 trimmed and sliced
1 teaspoon(s), black peppercorns
Chicken breast, skinless, raw
Rice Noodles, dry
- Combine the stock, sliced ginger, chopped chilli, chopped spring onions and whole peppercorns in a large pan. Pour in 250ml cold water, stir to combine, then bring to a boil.
- Reduce to a gentle simmer, then add the chicken breasts and poach, uncovered, for 20 minutes, until cooked through. Transfer the chicken to a chopping board, cover with kitchen foil, and set aside to rest before cutting into thick slices.
- While the chicken is resting, prepare the noodles to pack instructions and strain the broth through a fine sieve, discarding any solids. Season the broth to taste.
- Divide the cooked noodles and poached chicken slices between bowls, ladle over the broth and serve garnished with the sliced ginger, chilli and spring onions.