• Left over roast chicken
  • 1.7l of water
  • Hald Bunch of Corriander
  • Thumb sized piece of ginger, cut into matchsticks
  • One red chilli, finely sliced
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp rice vinegar
  • 1 tsp honey
  • 1 clove of garlic
  • Pak choi
  • Udon noodles
  • Half finely sliced red onion
  • Bean sprouts
  • Spring onion
  • Lime
  • Salt and pepper


  • STEP 1
    Strip left over roast chicken of any meat and put to one side Put carcass in pan with one roughly chopped onion, two roughly chopped carrots, two bay leaves and a good season of pepper. Cover and simmer for 1.5 hrs Strain stock. Add back to pan and add: Chicken meat 1tbsp soy 1tsp of honey 1tsp of fish sauce 1tsp of rice wine vinegar 2 "leaves" from star anise 1 cinnamon stick 1 garlic clove, crushed Thumb sized ginger, chopped into matchsticks 1/4 of red chilli, chopped finely Good season of salt and pepper as required Additional stock cube if required Coriander stalks Small.handful of spring onion Bing to boil then simmer for 10 minutes Add chopped Pak choi/or Savoy cabbage and cook for 3 more mins Add some udon noddles and cook for 2 more mins Serve garnished with chopped red chilli's, coriander, bean sprouts and red onion

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