Pot-roast chicken with stock
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
One-pot Chinese chicken noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp honey
- 3 tbsp dark soy
- 1 red chillisliced
- 1l chicken stock
- 80g leftover roast chicken(optional)
- 20g pickled pink gingeror normal ginger, peeled and finely sliced
- ½ Chinese cabbageshredded
- 300g pouch straight-to-wok thick noodles
- 4 spring onionssliced
Nutrition: Per serving
- kcal265low
- fat4glow
- saturates1g
- carbs30g
- sugars7g
- fibre5g
- protein19g
- salt1.8g
Method
step 1
Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
step 2
Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
