Chicken and egg noodle soup with ginger and chilli

1.For roast chilli vinegar, combine the oil and chilli flakes in a small saucepan and cook over low heat until chilli darkens and oil turns red (6-8 minutes). Remove from heat, stir in ginger and garlic, and stand to cool, then stir in vinegar. Roast chilli vinegar will keep at room temperature in an airtight container for 2 weeks.

2.Place chicken in a large saucepan with Shaoxing, soy sauce, ginger, chopped spring onion, garlic, star anise, cinnamon and 3 litres cold water. Bring just to the boil, then reduce heat to low-medium and simmer until the juices run clear when chicken thigh is pierced with a skewer (1-1¼ hours). Transfer chicken to a plate and strain broth into a clean pan. When chicken is cool enough to handle, shred meat and return to broth (discard skin and bones).

3.Fill a saucepan with water, add a splash of vinegar and bring just to a simmer over medium heat. Swirl water to create a whirlpool, then carefully crack in 2 eggs and poach until cooked to your liking (2-3 minutes for soft yolks). Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.

4.Cook the noodles in a separate saucepan of boiling salted water until tender (2-3 minutes), then drain and divide among warm serving bowls. Ladle in chicken and broth, top with an egg, then scatter with sesame seeds and sliced spring onion. Serve hot with roast chilli vinegar.