After my entire week being filled with lemon curd I was in desperate need of something cleansing and healthy and this fixed me right up.
The birds eye chilli is dangerously hot, but you feel amazing after eating so don't skip this one out. You can either add more heat with a small chilli or less with a larger chilli as stated in ingredients. Up to you.
1 whole free range chicken, washed
1 litre fresh low sodium chicken or vegetable stock
1 onion, roughly chopped
1 bay leaf
1 tsp coriander seeds
1 or 2 birds eye chills
4 tsp fresh ginger, grated
3 tsp garlic, minced
2 tbsp five spice powder
1 fresh large chilli or 1 small chilli, sliced
3 stalks bok choy, washed and separated
1 c bean sprouts
1 packed ramen noodles
Good handful coriander, roughly chopped
Place chicken, stock, onion, bay leaf, peppercorns, seeds, birds eye chilli, ginger and garlic in a large pot. Top up with enough water to just cover the chicken.
Bring to the boil. Cook on high for a further 5 minutes, then reduce heat and simmer for 30 minutes.
Preheat oven to 210 degrees
Remove the chicken from the pot. Place in an oven dish. Stuff with onion and lemon. Sprinkle the five spice powder over the chicken. Roast for 20 minutes or until skin is crispy and meat is cooked.
With the remaining liquid, strain and return to pot. Add fresh chilli, bok choy and sprouts. Add noodles and cook according to the packet. Just before serving stir through coriander.
Serve soup in a large bowl. Arrange chicken on a plate.
I took the skin off my chicken for a healthier option