Ingredients | Serves 4

2 tbsp olive oil

2 large Sutton Hoo chicken breasts

30g coriander with stalks, finely chopped  

6 (60g) spring onions, chopped

15g ginger, peeled and finely chopped

3 large cloves garlic, minced 

1 tbsp sesame seeds 

Pinch chilli flakes 

1 tsp turmeric 

1 stalk lemongrass

1.4L chicken stock  

3 tbsp soy sauce 

2 tbsp rice vinegar 

1-2 tbsp honey 

1 tbsp Sesame oil 

To serve: Noodles, chilli oil & stir fried broccoli

Method

1. Place a deep saucepan or a Dutch oven on a medium heat and add the olive oil. Season the chicken with salt and pepper and when hot, add the chicken to the pan until golden on both sides

2. Mince the spring onions, garlic, ginger and coriander

3. Once golden, set the chicken aside. Reduce the heat of the pan to low and add the chopped aromats and herbs to the pan (add a little more oil if necessary to prevent burning) cook for a couple of minutes 

4. Add the turmeric, sesame seeds and chilli flakes and stir everything together. Bash the lemongrass before adding it to the pan

5. Stir in the chicken stock and return the chicken breasts to the pan. Cover with the lid and bring the soup to a simmer, you may want to increase the heat slightly but just let the soup simmer gently. Poach the chicken for about 12 minutes, remove and let them cool down slightly before shredding and finely slicing the skin 

6. Add the soy sauce, rice vinegar and honey to the soup and reduce the heat to prevent too much moisture escaping

7. Return the shredded chicken to the pan, add the sesame oil and its ready to go!

8. Serve in bowls with noodles, chilli oil and some stir fried broccoli which I sliced into strips and fried in sesame oil and soy sauce until caramelised and cooked through