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Drunken chicken with Shandong ramen noodles

From: gourmettraveller.com.au
SERVES 4-6

1 litre (4 cups) chicken stock
250 ml (1 cup) Shaoxing wine
2 spring onions, green ends coarsely chopped, white ends thinly sliced
6 thin slices ginger
1 free-range chicken, jointed
400 gm thin Shandong ramen noodles
To taste: freshly sliced small red chillies
To taste: soy sauce
Spring onion and ginger oil
2 spring onions, thinly sliced
20 gm (4cm piece) ginger, cut into julienne
2 tbsp grapeseed oil

Combine stock, Shaoxing wine, white of onions, ginger and chicken in a saucepan and bring to the boil. Reduce heat to medium, cover and simmer until chicken is cooked through (20 minutes).

For spring onion and ginger oil, combine ingredients in a bowl and set aside.

Meanwhile, cook noodles in boiling water until tender (4-8 minutes). Drain and transfer to bowls.

Spoon chicken and broth over noodles, season to taste with chilli and soy sauce, sprinkle with green ends of onion and serve with spring onion and ginger oil to the side.