Serves:4
Preparation time:1 hour
Difficulty:Easy
Ingredients:
- 500ml Chang’s Chinese Master Stock
- 500ml cold water
- 2 spring onions, sliced into 3cm lengths
- 1.6kg free range chicken, cut into 8 pieces
- 800g packet Chang’s shelf fresh Hokkien Noodles or Egg Noodles
- 200g sugar snap peas, lightly steamed
- 1 tbsp. Chang’s Sesame Oil
- 2 small red chillies, finely chopped
- 2 tbsp. crispy fried shallots
Method:
- Combine Chang’s Chinese Master Stock, water and spring onions together in a large stock pot or saucepan, add chicken pieces and bring to the boil over high heat.
- Reduce heat to medium and simmer, covered for 20 minutes or until chicken is cooked through.
- Cook noodles according to directions on packet, drain and divide between four deep serving bowls.
- Divide chicken and spring onions between bowls, ladle over some of the stock and serve drizzled with the sesame oil, chill and crispy fried shallots.
