Ingredients

Broth:

Chicken carcass

1x celery & carrot roughly sliced

2 Star anise

1 heaped tsp szechuan peppercorns

1 cinnamon bark

1 tsp turmeric

3x garlic cloves (skin on) + roughly same amount ginger sliced (skin on)

2 tbsp soy sauce or salt 

2 green chillies

2 bay leaves 

Method

Place all ingredients in a large pot. Cover with cold water and bring to boil. Boil for 10 minutes. Place in oven at 160C for at least 2 hours 

*if you are using store-bought broth then I recommend gently simmering it with some ginger, garlic, spring onions and star anise for about 10 minutes or until fragrant

Ingredients

Chicken:

5 chicken thighs

1 tsp cornstarch

1 tbsp water

1 tbsp soy sauce

1 tbsp oyster sauce

2 clove garlic minced

Same amount ginger, minced

1 tbsp brown sugar 

½ tsp (heaped) chinese five spice 

To serve: noodles, spinach or broccoli, chilli oil and coriander 

Method

1. Prepare chicken thighs by removing any sinew and pat dry 

2. Combine all the ingredients in a large bowl and then add the chicken thighs. (I only cook as much chicken as I need then save the rest to marinate in the fridge until ready to use). 

3. Place a wide saucepan on a medium heat and add a drizzle of oil

4. When hot add chicken thighs and cook on each side for 3-5 minutes. Try to leave the chicken to seal and caramelise before turning them.

5. Place a sieve over a small saucepan and add broth. Bring to a steady simmer. Cook noodles and spinach in the broth. When the noodles are just about cooked, add a drizzle of sesame oil and soy sauce. 

6. Divide noodles into bowls, add broth, chicken and finish with chilli oil and coriander if you have some.