Ingredients | serves 4 

Aromatic chicken broth:

1 whole chicken 

3 shallots, halved (skin on)

2 stalks celery, roughly chopped

1 carrot, roughly chopped

8 cloves garlic , smashed

5 slices ginger, skin on

3 green onion , halved

1 tbsp sichuan peppercorns 

Stems of 1 bunch coriander, including some leaves 

1-2 tbsp soy sauce 

3 bay leaf

1 dried chilli

4 star anise 

1 cinnamon stick

Method

1. Set your oven to 150C. In a dutch oven or a large deep saucepan add all the ingredients and cover with cold water. Bring to a simmer, remove any scum from the surface and then place in the oven for 1 hour. Remove the chicken and set aside to cool and then shred.

2. Return the lid to the pan and then place the broth in the oven for another 2-3 hours

3. Remove from the oven, allow to cool and then pour through a sieve into a bowl. Store in the fridge or use straight away.

Noodles 

Sesame oil or vegetable oil  

3 spring onions, finely sliced

4 cloves garlic minced 

1 thumb sized piece ginger, minced 

Pinch chilli flakes 

1 tsp turmeric 

1.5 L chicken broth

1 tbsp honey

4 tbsp cup rice vinegar 

1 tbsp white miso 

3 tbsp soy sauce

1 tbsp sesame oil 

2 cups shredded chicken

Method

1. Place a deep saucepan on a medium low heat. Add the oil followed by the spring onions, garlic and ginger. Allow these to saute for a couple of minutes making sure they don’t catch on the bottom of the pan. Stir in the chilli and turmeric. 

2. Pour in the aromatic chicken broth, increase the heat to medium and bring to a simmer 

3. Stir in the honey, rice vinegar, miso, soy sauce and sesame oil and simmer for 4-5 minutes. Check the seasoning is to your liking 

4. Add the gyozas and once cooked, remove from the heat and serve immediately 

5. I like to serve this with some bok choy, egg noodles, gyozas, soft boiled eggs and plenty of homemade chilli oil
   

Serving options: green vegetables of choice, gyozas, soft boiled eggs, noodles and chilli oil