Serves 2
2 tsp sesame oil
3 tbsp less salt soy sauce
2 tbsp rice wine vinegar
2 cm cubed ginger grated
2 cloves of garlic grated
2 red chillies finely chopped
2 Chicken Breasts
800ml Chicken Stock
2 Spring onions chopped
1 free range egg room temperature
Handful of sugar snap peas
Noodles – fresh is tastier and healthier. If they don’t have dry is fine
salt and pepper to taste
Note: you can also add shiitake mushroom, however I do not eat them.
Preheat the oven the gas mark 5 and cook the chicken in a griddle on a medium heat for around 5 minutes each side until golden. Place in an ovenproof dish and bake in the oven for 15 minutes.
Gently heat the oil in a large pan and add the garlic and ginger for 3 minutes. Add the rice wine vinegar and soy sauce and bring to the boil. Add the chicken and bring to the boil. You can cook the egg separately although I cook it in the broth. Bring the broth to a simmer and add the egg using a slotted spoon and leave for 7 minutes (if using add the mushrooms). Remove and place in ice cold water.
Add the sugar snap peas and cook the noodles as per the packet instructions in the broth, add the chilli and season to taste.
Carefully remove the shell from the egg and slice in half lengthways.
Divide into bowls and top the the chicken breast sliced (you should be able eat it using chopsticks) and sprinkle over the chopped spring onion and half the egg in each bowl.
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