- 1 small chicken (about 1.6kg)
- 1 carrot, coarsely chopped
- ½ bunch spring onions, pale ends thinly sliced, green tops reserved
- 5 cm piece of ginger, coarsely chopped (25gm)
- ½ Chinese cabbage (about 500gm), thinly sliced
- 3 eggs
- 2 tsp fish sauce
- To taste: sesame oil
- 30 ml peanut oil
- 275 gm thin fresh Chinese egg noodles
- To taste: soy sauce
- 1Rinse 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.
- 2Add cabbage to stock and simmer until tender (4-5 minutes), keep hot.
- 3Whisk 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.
- 4Meanwhile, 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 .