Ingredients
- 1.25 litres chicken stock (5 cups, 2.6 pints)
- 1 chicken breast about 175 g/6 oz
- 75-100 g, 3.5 oz noodles – egg or rice
- 100 g, 3.5 oz sweetcorn – fresh or frozen
- 3 shiitake mushrooms – fresh or dried
- 2 spring onions shredded
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 garlic clove, finely chopped
- 1 tsp fresh root ginger, chopped or grated
- extra light soy sauce for serving
Directions
- Bring the chicken stock, ginger and garlic to a gentle simmer. Add the chicken breast and poach until it reaches 165°F (74°C), about 15-20 minutes. Transfer the chicken to a plate, let it cool slightly and shred it.
- Meanwhile, cook the noodles according to the package instructions and drain.
- Return the stock to a boil, then reduce the heat. Add the shredded chicken, corn, mushrooms, half of the spring onions, soy sauce and Shaoxing wine. Simmer for 3-4 minutes.
- Divide the noodles among 4 bowls and ladle the soup over them. Garnish with the remaining spring onions and serve with extra soy sauce, if desired.