Recipe: Roast chicken noodle soup

Serves: 4
Course: Starter
Cooking Time: 1 hr 10 mins
  • 4 chicken legs
  • A little sunflower oil
  • 3 tbsp sesame oil
  • 2 red onions, peeled and sliced
  • 2 cloves of garlic, peeled and sliced
  • 3cm piece of ginger, peeled and shredded
  • 1 red chilli, deseeded and finely diced
  • 1.5 litres chicken stock
  • 40ml soy sauce
  • 1 tbsp honey
  • 1 tbs fish sauce
  • ½ a Savoy cabbage, trimmed, washed and cut into pieces
  • 1 packet straight to wok noodles (300g)
  • 4 spring onions, finely sliced
  • A little salt and pepper

1: Set the oven to 185 degrees Celsius.

2: Drizzle the chicken legs with the oil, season and cook for 40 minutes until really crisp. I used the crispy skin in my recipe but you can discard it if you don't fancy using it.

3: Put the sesame oil in a saucepan and add the onion, garlic, ginger and chilli.

4: Cook for five minutes or so over a low heat.

5: Add the stock, soy, honey and fish sauce and bring to a simmer.

6: Add the cabbage and cook it for three minutes, then add the noodles.

7: Take the chicken off the bone and chop into chunks and add it to the broth followed by the spring onions.

8: Check the seasoning, then ladle evenly into warm bowls.