Chicken and egg noodle broth


  • Serves 6 people

  • 1.5 litres (6 cups) chicken stock
  • 2 garlic cloves, crushed
  • 2 spring onions, halved lengthways
  • 10 gm (2cm piece) ginger
  • 2 skinless chicken breast fillets (about 250gm each)
  • 3 corn cobs, kernels removed
  • 120 gm fresh thin egg noodles
  • 1 bunch gai lan, trimmed, coarsely chopped
  • 2 eggs, lightly beaten
  • 60 ml (ΒΌ cup) soy sauce
  • 1 long red chilli, thinly sliced
  • 1 tsp sesame oil
  • 1 tsp caster sugar
  • To serve: coriander leaves
01   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. 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 chicken, season to taste and ladle into serving bowls.
02   Meanwhile, stir soy sauce, chilli, sesame oil and caster sugar in a small bowl to combine. Serve with hot soup topped with coriander.
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