packet of chicken thighs
2 cloves garlic
small piece of fresh ginger
good quality chicken stock
spring onions/scallions
dark soy sauce
fine thread noodles (dried work best)
Skin the chicken thighs and pop into a large pan (stew pan ideal) and cover with water. I use a garlic crusher but you can chop whatever and add to water. I tend to use the crusher for the ginger as I am too impatient for grating it (if I do I use a small parmesan cheese grater - makes it finer) and add to water. I tend to buy 2 bags of Tesco Finest Chicken stock but most kinds will work, I add one bag now and put the soup on to simmer.
Simmer until the chicken is cooked through and remove the chicken thighs, the meat should fall off the bone easily. Shred the chicken back into the pan and top up the liquid to make the quantity you require. Add some finely chopped spring onions/scallions and a couple of drops of dark soy sauce before adding the noodles.
Simmer until the noodles are soft..........serve. My kids like having prawn crackers with the soup....they seem to like the "sizzling sound" they make when you dip them!
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"Food is our common ground, a universal experience.”
James Beard
