purchased stock diluted with 2
cups water
1 star anise
4 x 5 mm slices fresh ginger
600 g chicken breast fillets
375 g shanghai noodles
200 g fresh asparagus, cut into
3 cm pieces
1 tablespoon julienned fesh ginger
1-1/2 tablespoons light soy sauce,
plus extra to serve
1 tablespoon chinese rice wine
1/2 teaspoon sugar
4 spring onions, thinly sliced on the
diagonal
50 g watercress tips (optional)
1/4 teaspoon sesame oil to drizzle
Pour the stock into a non-stick wok and bring to the boil.
Reduce to medium-low, add the star anise, ginger slices
and chicken and poach the chicken for 15-0 minutes,
or until cooked through.
Remove the chicken with a slotted spoon and cool.
Leave the stock in the wok.
Meanwhile, bring 2 litres water to the boil in a large
saucepan and cook the noodles for 3 minutes.
Drain and refresh under cold water.
Cut the chicken across the breast into 5 mm slices.
Return the stock to the boil and add the asparagus,
julienned ginger, soy sauce, rice wine, sugar and
1/2 teaspoon salt.
Reduce the heat, add the noodles and simmer for 2
minutes.
Return the chicken to the wok and cook for 1 minute,
or until heated though.
Remove the noodles from the liquid with tongs and evenly
divide among serving bowls.
Divide the chicken, asparagus, spring onion and watercress
among he bowls, then ladle the broth on top.
Drizzle with sesame oil and serve with extra soy sauce, if desired.