1small chicken (about 1.6kg)1carrot, coarsely chopped½ bunchspring onions, pale ends thinly sliced, green tops reserved5 cm (25gm) pieceof ginger, coarsely chopped½Chinese cabbage (about 500gm), thinly sliced3eggs2 tspfish sauceTo taste:sesame oil30 mlpeanut oil275 gmthin fresh Chinese egg noodlesTo taste:soy sauce
Rinse chicken inside and out under cold running water, combine in a large saucepan with carrot, spring onion and ginger. Fill with enough cold water to just cover chicken, add 1 tbsp sea salt and bring to the boil over medium-high heat. Skim scum from surface, reduce heat to low and simmer until chicken is cooked through and stock is well flavoured (1¼ hours). Remove chicken, strain stock into a large clean saucepan (discard solids). When cool enough to handle, shred chicken meat (discard bones and skin) and return to stock.
Add cabbage to stock and simmer until tender (4-5 minutes), keep hot.
Whisk eggs in a bowl with fish sauce and a few drops of sesame oil. Heat a wok over high heat, add peanut oil and, when smoking, pour in egg mixture, shake and stir a little, then cook until golden (3-4 minutes). Turn with a spatula, cook until cooked through (1-2 minutes), slide onto a chopping board. Roll into a cylinder, thinly slice and set aside.
Meanwhile, cook noodles in a saucepan of boiling salted water until just tender (3-4 minutes). Drain, season with sesame oil and soy sauce to taste, divide among warmed bowls. Scatter with egg roll, ladle over broth and serve immediately scattered with reserved thinly sliced spring onion tops.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.