There's something calming, and good for the soul about watching the stovetop gently blip away, steam rising, the kitchen filling with the heavenly scent of ginger and chili. This recipe is good for body and mind. Letting warmth in at the time of year when there is so little outside.
Homemade broths provide a whack of nourishment from nutrient-rich ingredients, at a fairly humble price.
You can experiment with your mise en place, using what you have available; swapping pakchoi for cabbage or even noodles for courgette spirals. You could even 'pimp' up this version by adding an egg for extra selenium and indulgence, or perhaps some seaweed for more umami. The chicken in this recipe can be switched out for pork or beef if that's what you feel like.
- 250g Properly Free Range Chicken Wings
- 1 ltr Pure Free Range Chicken Stock
- A thumb-size piece of ginger
- 2 cloves of garlic
- 1 red chili
- 2 pakchoi
- A bunch of spring onions
- 50ml soy sauce or tamari sauce
- Half a bunch of coriander
- 2 nests of whole wheat noodles
- 1 tsp Saddleback Lard
- 1 tbsp Kimchi
Place the stock into a good-sized saucepan and bring to a simmer.
Finely chop the ginger, garlic and chili, add this to the simmering stock along with the soy sauce.
Add a little lard (or you can use ghee) to a baking tray, season the chicken wings and place into a preheated fan oven set to 180C, roast for about 15 minutes or until the skin is crisp and golden.
Meanwhile, slice the pakchoi into six pieces and add to the broth along with the noodles. Simmer until the noodles are soft, this should take no more than five minutes.
Finely chop the spring onion and coriander and sprinkle over the top of the broth adding a spoon of Kimchi to finish.
Place the wings on top and add any finely diced chili to taste.