Recipe from Max Bothe

Asian Chicken Broth with Egg Noodles, Pak Choy and toasted Peanuts

Serves 4

Stock
8 Chicken Thighs skin on deboned
1 onion chopped
5 cm ginger peeled and chopped
Same amount of garlic chopped
1 bunch coriander stems only
4 red chillies, deseeded and chopped
1 carrot peeled and chopped
1 head of celery chopped
100 g mushrooms sliced
3 sticks of cleaned lemongrass – chopped
Sesame oil to fry chicken and vegetables 2 tbsp
Soy sauce to taste
1 knorr chicken stock
2 limes
200 g Shitake mushrooms
1 bunch Spring onions thinly sliced at an angle
Pak choy – 1 per person
1 pkt Bean sprouts
Coriander chopped – a handful
2 thinly sliced chilli
Thinly julienne ginger – 2 cm
50 g toasted peanuts
1 pkt egg noodles soaked in hot water

Brown thighs in hot oil until crispy and remove from pan.
Sauté vegetables until soft.
Return thighs to pan with all other ingredients bar Soya Sauce.
Add stock cube and water to just cover ingredients.
Cook until chicken has been cooked through.
Strain stock, discarding all other ingredients, you should be left with a fragrant broth, season to taste with Soya sauce and set aside.
Remove chicken skin and set aside,
Pick meat from chicken and set aside, keep warm
Sauté pak choy until soft in sesame oil
Stir fry bean sprouts and mushrooms in sesame oil.
Crisp chicken skin in oven or in frying pan
Toast peanuts and crush them coarsely

To assemble
Use four large Chinese soup bowls
Make sure stock is piping hot.
Place a portion of noodles in each bowl
Add pak choy and other vegetables
Add chicken building up a nice amount of food in each bowl
Ladle hot stock over ingredients and garnish with spring onion, chilli, ginger, chopped coriander, squeeze of lime, crispy chicken skin and toasted crushed peanuts

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