Ingredients
- 1 leftover cooked whole chicken carcass
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 2 cloves garlic
- Salt and pepper
- Sea salt
- 1 fresh sweetcorn cob
- 120g dried udon noodles
- 2 eggs
- 1 small piece of ginger, peeled and grated
- 1 red chilli, thinly sliced, plus extra for garnish
- 2tbs soy sauce
- 1tbs rice wine vinegar
- Handful picked coriander leaves, for garnish
- ½tbs toasted sesame seeds, for garnish
- Pick about 200g of chicken off the leftover cooked chicken and place in a bowl, to be added later to the broth. Then place the cooked chicken carcass in a large pot and add the onion, garlic, carrot and celery, and season with salt and pepper. Pour in enough water to just cover, then place on a high heat. Bring to the boil, then turn the heat down and allow to gently simmer for 25 minutes.
- Strain the liquid through a sieve into a large jug or bowl, discarding the carcass, veg and any solids. The strained liquid will be the base for the broth.
- Bring a large pot of salted water to the boil. Peel away any outer leaves from the corn cob and cut away at the base. Place the corn cob in the boiling water and blanch for two minutes, then remove and allow to steam dry. Heat a skillet pan or nonstick frying pan over a medium heat. Place the corn cob in the pan and cook for one to two minutes, until beginning to char, then turn the cob slightly with tongs. Continue until it is evenly charred all over, then remove from the pan. Stand the cob upright on a chopping board and carefully cut the charred kernels off with a chef’s knife, discarding the cob. The charred kernels will be added to the broth later.
- Place the noodles in a large pot of simmering water and cook for five minutes (or per packet instructions), then rinse in cold water, strain and set aside.
- Have the two eggs at room temperature before cooking. Add freshly boiled water to a small saucepan and place on a medium-high heat. When the water is boiling, slowly lower the eggs in with a spoon. Cook for five minutes, then remove the eggs from the saucepan and place in iced water.
- Pour about 500ml of the chicken broth base into a saucepan and place on a medium heat. Add the grated ginger, red chilli, soy sauce and vinegar and bring to a simmer. Add the leftover picked chicken, charred sweetcorn and strained noodles, and allow to simmer for two minutes, then remove from the heat.
- To serve, use tongs to divide the noodles between two bowls, followed by the chicken, then ladle on the broth to cover. Peel the soft-boiled eggs, slice in half and place on top, then garnish with some coriander leaves, slices of red chilli and some toasted sesame seeds.
