Ingredients
- 4 chicken legs
- A little sunflower oil
- 3 tbsp sesame oil
- 2 red onions, peeled and sliced
- 2 cloves of garlic, peeled and sliced
- 3cm piece of ginger, peeled and shredded
- 1 red chilli, deseeded and finely diced
- 1.5 litres chicken stock
- 40ml soy sauce
- 1 tbsp honey
- 1 tbs fish sauce
- ½ a Savoy cabbage, trimmed, washed and cut into pieces
- 1 packet straight to wok noodles (300g)
- 4 spring onions, finely sliced
- A little salt and pepper
1: Set the oven to 185 degrees Celsius.
2: Drizzle the chicken legs with the oil, season and cook for 40 minutes until really crisp. I used the crispy skin in my recipe but you can discard it if you don't fancy using it.
3: Put the sesame oil in a saucepan and add the onion, garlic, ginger and chilli.
4: Cook for five minutes or so over a low heat.
5: Add the stock, soy, honey and fish sauce and bring to a simmer.
6: Add the cabbage and cook it for three minutes, then add the noodles.
7: Take the chicken off the bone and chop into chunks and add it to the broth followed by the spring onions.
8: Check the seasoning, then ladle evenly into warm bowls.
