Name: Hot and sour soup
Cook time: 135 min
Total time: 135 min
Yield: 6
Ingredients: 1.5 kilogram chicken bones; 16 cup (4l) water; 2 (300g) brown onions, coarsely chopped; 2 (300g) stalks celery, trimmed, coarsely chopped; 1 (180g) carrot, coarsely chopped; 1 tablespoon sichuan peppercorns; 3 bay leaves; 340 gram chicken breast fillets; 6 dried shiitake mushrooms; 225 gram can bamboo shoots, rinsed, drained, thinly sliced; 10 centimetre (50g) piece fresh ginger, sliced thinly; 2 teaspoon sesame oil; 2 tablespoon cider vinegar; 2 tablespoon sweet chilli sauce; 1/4 cup (60ml) soy sauce; 150 gram rice stick noodles; 4 green onions, thinly sliced

Ingredients

1.5 kilogram chicken bones

16 cup (4l) water

2 (300g) brown onions, coarsely chopped

2 (300g) stalks celery, trimmed, coarsely chopped

1 (180g) carrot, coarsely chopped

1 tablespoon sichuan peppercorns

3 bay leaves

340 gram chicken breast fillets

6 dried shiitake mushrooms

225 gram can bamboo shoots, rinsed, drained, thinly sliced

10 centimetre (50g) piece fresh ginger, sliced thinly

2 teaspoon sesame oil

2 tablespoon cider vinegar

2 tablespoon sweet chilli sauce

1/4 cup (60ml) soy sauce

150 gram rice stick noodles

4 green onions, thinly sliced

Method

1.In large saucepan, combine chicken bones, water, brown onion, celery, carrot, peppercorns and bay leaves. Bring to the boil. Reduce heat and simmer with lid off for 1½ hours, skimming occasionally.

2.Add chicken breast and simmer, uncovered, about 20 minutes or until chicken is cooked through. Strain through muslin-lined strainer into a large bowl. Reserve stock and chicken; discard bones and set vegetables aside for another use. When chicken is cool enough to handle, shred finely.

3.Meanwhile, place mushrooms in small heatproof bowl and cover with boiling water. Stand 10 minutes, drain. Remove and discard stems from mushrooms. Slice caps thinly.

4.Return stock to same cleaned pan with mushrooms, bamboo, ginger, oil, vinegar and sauces. Bring to the boil. Simmer, uncovered, 15 minutes, stirring occasionally. Add shredded chicken and noodles; cook, stirring, about 5 minutes or until noodles are just tender.

5.Just before serving, add green onion to soup.

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