“An oldie but goldie, it’s become a weekly staple in this household. It’s healthy, comforting, light – perfect for this cold winter weather. Breakfast, lunch or dinner, I think it’s my most eaten meal this year!”
Ingredients
- Main ingredients
- 1 whole chicken
- 1 brown onion
- 100g ginger
- 5 star anise
- 1 cinnamon stick
- 50g rock sugar
- 5tbsp fish sauce
- 2tsp salt
- 200g rice noodles
- Garnish:
- 1 brown onion, thinly sliced
- 2 spring onions, thinly sliced
- small bunch of coriander, thinly sliced
- 1 lime, cut into wedges
- 2 birds eye chillies, sliced
Method
- Over a flame or in a dry pan, char the onion and ginger until burnt.
- To the same pan add the star anise and cinnamon stick and toast until fragrant.
- Add the above to a large pot along with the whole chicken and cover with cold water.
- Bring to a boil, once boiling reduce heat to lowest and cook for 1 hour, removing any scum that floats to the top.
- Remove chicken and shred meat off the bone.
- Blanch noodles and add to a bowl.
- Place chicken into the bowl followed by sliced onion, spring onion and coriander.
- Garnish with lime and chilli.