I was looking for recipes to help clear my recent bout of man flu, when a friend on twitter suggested i make chilli, chicken and ginger soup, he kindly provided me with the recipe and it’s too good not to share! So over to Pete….
This works best if you have some leftover chicken from Sunday lunch but you can use any kind of leftover or fresh chicken. Quantities are kind of to your own liking but if I have a cold, I really ramp up the ginger and chili!
Deflesh what remains of your chicken and put to one side, quarter the remaining carcass and boil for around an hour to make a stock. Remove the carcass and strain stock through a sieve.
Take a couple of chicken breasts and slice into inch thick strips, add them to a pan and poach gently until cooked (about 10 or so mins)
Finely slice a thumb sized piece of ginger and two hot chillies, add them to a hot pan with some vegetable oil and gently fry, add some thinly sliced spring onions and garlic and fry gently for a few more minutes. Add your chicken and a couple of pints of (either cube or proper) chicken stock, add a good slug of soy sauce. Boil for about 20 mins on a low heat.
Three or four mins before serving add a couple of nests of dried medium egg noodles and continue boiling until they cook.
Just before serving thinly slice some pak choi and add along with some beansprouts.