Name: Chicken & egg noodle broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 litre (6 cups) chicken stock; 2 clove garlic, crushed; 2 spring onions, halved lengthways; 10 gram (2cm piece) ginger, peeled; 2 skinless chicken breast fillets (about 250g each); 3 corn cobs, kernels removed; 120 gram fresh thin egg noodles; 1 bunch gai lan (chinese broccoli), trimmed, coarsely chopped; 2 eggs, lightly beaten; 60 millilitre (1/4 cup) soy sauce; 1 long red chilli, thinly sliced; 1 teaspoon sesame oil; 1 teaspoon caster sugar; coriander leaves, to serve

Chicken & egg noodle broth

This divine broth is both filling and warming, perfect for winter’s night. The contrast of bright yellow corn cobs and deep green coriander brightens up the dinner table too.

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Makes 1.5 litre

Prep

10M

Cook

20M

Total

30M

Ingredients

1.5 litre (6 cups) chicken stock

2 clove garlic, crushed

2 spring onions, halved lengthways

10 gram (2cm piece) ginger, peeled

2 skinless chicken breast fillets (about 250g each)

3 corn cobs, kernels removed

120 gram fresh thin egg noodles

1 bunch gai lan (chinese broccoli), trimmed, coarsely chopped

2 eggs, lightly beaten

60 millilitre (1/4 cup) soy sauce

1 long red chilli, thinly sliced

1 teaspoon sesame oil

1 teaspoon caster sugar

coriander leaves, to serve

Method

1.Bring stock, garlic, spring onion and ginger to the simmer over medium-high heat in a large saucepan. Add chicken, reduce heat to low and poach until just cooked through (10-12 minutes). Remove chicken, set aside until cool enough to handle, then coarsely shred and set aside.

2.Increase heat to medium-high and bring stock to the simmer. Add corn and cook for 1 minute. Add noodles and gai lan, bring to the simmer and stir until gai lan is bright green (1-2 minutes). While stirring, add egg in a thin, steady stream, return to the simmer and cook until just set (1 minute). Add shredded chicken, season to taste and ladle into bowls.

3.Meanwhile, stir soy sauce, chilli, sesame oil and caster sugar in a small bowl to combine. Serve with hot soup topped with coriander leaves.

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