4 boneless skinless chicken breasts
2 litres of chicken stock
thumb-sized piece ginger, peeled and sliced into matchsticks
1 scallions, finely sliced on the diagonal, green parts only
150ml soy free seasoning sauce
4 tsp sesame oil
1 tbsp garlic infused oil
600g thick rice noodles
2 large long red Serrano chilies, seeds left in and sliced on the diagonal
1 large egg, beaten
small pack coriander
2 tbsp toasted sesame seeds
seaweed flakes, to serve (optional)
Serves - 4
Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
Mix the ginger with the soy free seasoning sauce, sesame oil and garlic infused oil.
Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger mixture, reduce the heat and cook just below a simmer for 5 mins.
Add the chicken and sake mix, noodles and chilies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat.
Slowly pour the egg into the broth, stirring all the time. Add the green parts of the scallions and stir through. Leave to sit for 2 mins.
Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.
Recipe adapted from: Good Food