Ingredients
- 1 leftover whole cooked chicken
- 2tbs vegetable oil
- 1 onion, diced
- 1tsp dried chilli flakes
- 1 red chilli, sliced, plus extra for garnish
- 1 clove garlic, sliced
- 3tbs rice wine vinegar
- 600ml of the base stock
- 1 head bok choy, leaves separated with large ones halved
- 80g beansprouts
- 150g dried ramen noodles
- 150g approx picked leftover cooked chicken pieces
- 2tbs fish sauce
- Juice of half a lime
- Sea salt and pepper
- Basil leaves for garnish (or Thai basil if you can get)
- Start by taking off all the leftover excess bits of chicken meat from the cooked chicken and tearing them into bite-sized strips. Place these in a bowl and put in the fridge to be used later.
- To make the stock for the base, place the cooked chicken carcass in a large pot and cover with cold water. Place on the heat and bring to the boil, then reduce the heat and allow to simmer for two hours. Strain the stock into a large jug or bowl through a sieve, discarding the carcass.
- Place a large saucepan on the heat and add some vegetable oil. Add the onion, chilli, and dried chilli flakes and cook for two to three minutes on medium heat, stirring regularly, then add the garlic and cook for another two minutes. Add 600ml of the strained stock along with three tablespoons of rice wine vinegar and bring to a simmer. Add the bok choy leaves, beansprouts, noodles and leftover cooked chicken bits and cook for five minutes. Remove from the heat and finish by stirring through some fish sauce and lime juice, and seasoning with salt and pepper.
- Use a tongs to lift the veg and chicken into bowls, then pour in the stock on top. Garnish with some more sliced chilli and basil leaves.
