Ingredients serve 4

850 chiken stock

2 skinless boneless chiken breasts

3sprigs onions sliced into 5cm pieces

4cm pieces fresh ginger thinly sliced

1 tablespoon soy sauce

85gr ramen noodles

115gr baby corn cobs diagonally sliced into 3pieces

60gr mung beansprouts

salt and pepper

method

pour 600ml of the stock in a wok with a lid . add the chiken sprigs onions , ginger and soy sauce

. slowly bring to the boil skimming off any foam . reduce the heat , cover and simmer gently for 30 minutes until the chiken is cooked throught and the juices run clean when a skewer is inserted into the thickest part of the meat .

Pour the contents of the wok into a large bowl and leave the chiken to cool slightly in the liquid.

Remove the chiken from the liquid and slice into thin pieces . set aside and keep warm

Stain the liquid through a sieve

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