Sort ingredients
tom1989
QR Code
Listen
Pdf
Combine chicken carcasses and wings, ginger, spring onions, garlic, licorice roots and Sichuan peppercorns in a stock pot and cover with cold water. Bring to the boil, skim scum from surface, reduce heat to low and barely simmer until stock is well flavoured (2-3 hours). Season to taste with sea salt, remove chicken with a slotted spoon and set aside. Strain stock into a clean saucepan and keep warm.
Meanwhile, for dipping sauce, process chilli and garlic in a small food processor to a coarse paste. Heat oil in a small saucepan over medium-high heat, add chilli mixture and stir occasionally until fragrant (2 minutes). Add vinegar, sugar, 250ml water and 1 tsp sea salt, bring to the boil, reduce heat to low and simmer until slightly thickened (8-10 minutes). Transfer to a bowl and set aside to cool.
Cook rice noodles in boiling salted water until cooked through, drain and set aside.
Bring chicken stock, Shaoxing and soy sauce to the boil in a large saucepan over high heat and season to taste with sea salt.
Divide pickled greens, chicken breast, pork, jamón, fish, quail eggs, bok choy, shiitake, spring onion and garlic chives among hot soup bowls. Ladle boiling broth over, top with noodles and scatter with coriander. Serve hot with dipping sauce, garlic chilli sauce and sesame oil.