Item was successfully added to your cart
1.5L water or stock
1 star anise
2 tsp fennel seeds
1 tsp cumin seeds
4 cardamom pods
2 tsp Szechuan pepper
2 tsp black peppercorns
1 long red chilli
8 garlic cloves, lightly crushed
3 tblsp ginger, sliced
250 ml light soy sauce
250ml kecap manis (sweet soy sauce)
250ml shaoxing wine
100ml dark soy
1 free range chicken, washed in cold water and left to drain
500g egg noodles, blanched
1/2 cabbage, finely sliced
Heat a few table spoons of vegetable oil in a heavy based pot on a medium heat. Add the garlic cloves and cook until golden brown.
Add the spices and fry for 30 seconds or until fragrant.
Add the Shaoxing wine followed by the soy, dark soy and kecap manis.
Add in the water, ginger and chilli and bring to the boil.
In a separate pot bring a few litres of water to the boil, holding the chickens legs, dunk the main part of the chicken into the boiling water and remove after 5 seconds.
Repeat this process 3 times and return to a rack to drain.
This will help remove impurities from the chicken, resulting in a cleaner and clearer broth.
When the master stock comes to the boil, add the whole chicken, ensuring it is completely covered and bring back to the boil.
Drop the heat to a simmer and let the chicken cook for 1 minute.
Remove the pot from the heat, place a lid on and let it steep for 1 hour.
Once the chicken had cooked, remove it from the broth and shred the meat from the bones.
Strain the broth through a fine sieve.
Add the cabbage to the broth and bring to a simmer, add the chicken and the lanced noodles and serve with the Vasse Felix Chardonnay.
How do I become a member?