Gingery chicken broth, springy noodles and a jammy egg

$4.38/servingat the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)400 g
• egg noodle180 g
• chicken stock5 cups
• egg2 ea
• garlic3 cloves
• gingera big thumb
• soy sauce3 tbsp
• sesame oil2 tsp
• bok choy2 small heads
• green onion2 stalks

Method

1Jammy eggs

• •Bring a small pot of water to a boil.
• •Lower in the eggs and boil 7 minutes.
• •Move them to ice water, then peel and halve.

2Build the broth

• •Meanwhile, smash the garlic and thinly slice the ginger.
• •Simmer them in the chicken stock with the soy sauce for 10 minutes.
• •Add the whole chicken thighs and simmer 12 to 14 minutes until cooked through.
• •Lift out the chicken and slice it.

3Noodles and greens

• •Cook the egg noodles in a separate pot of boiling water 4 to 5 minutes until just tender, then drain.
• •Halve the bok choy and simmer it in the broth 2 minutes until tender.

4Assemble

• •Divide the noodles between two deep bowls.
• •Ladle the hot broth over top, fishing out the ginger slices.
• •Top with the sliced chicken, bok choy and egg halves.
• •Finish each bowl with a drizzle of sesame oil and the sliced green onions.