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 chilli. 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 pak choi 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.



  • Place the stock into a good-sized saucepan and bring to a simmer. Finely chop the ginger, garlic and chilli, add this to the simmering stock along with the soy sauce.

  • Add a little 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 pak choi 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 chilli to taste.

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