Chicken and egg noodle broth

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2013

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