Roast chicken and egg noodle soup
Serves four.
1 litre chicken stock
3 tbsp soy sauce
1 tsp caster sugar
2 star anise
2 cinnamon sticks
2 strips orange peel
2 tbps mirin (or dry sherry)
250g dried thin egg noodles
300g Chinese broccoli, cut in half and blanched
½ cooked chicken, skin removed and meat shredded
1 small leek, shredded
2 tsp sesame oil
Put the stock, a litre of water, the soy sauce, sugar, star anise, cinnamon, peel and mirin into a large pan, bring to a boil and remove from heat. Cook the noodles according to the packet instructions, drain and refresh.
Divide the noodles, broccoli and chicken between four bowls. Pour over the hot soup and finish with the shredded leek, a drizzle of sesame oil and season with freshly ground black pepper.
• Bill Granger's first UK restaurant, Granger & Co, is in London W11. This recipe is extracted from his latest book, Everyday Asian (£20, Quadrille).
