Ingredients
2 chicken breasts, skin off
2 tsp sesame oil (or use peanut oil or canola)
4 shallots or 1 onion, chopped
2cm piece ginger, very finely chopped
1 cup chopped button mushrooms
3 cardamom pods (optional)
5 whole coriander seeds (or 1 tsp ground coriander)
1 whole star anise
2 tsp hoisin sauce (optional)
5 cups salt reduced chicken stock100g rice noodles
Handful chopped spinach or asian greens (pak choy, choy sum, gai lan, bok choy)
1 cup mung bean sprouts
2 spring onions, chopped
1 tbsp fish sauce
1 lime
Fresh herbs to garnish – coriander, mint
Method
Heat the sesame oil in a heavy-based pot over a medium heat. Add the onion and ginger and cook for about 5 minutes until slightly golden and crunchy. Add the mushrooms, cardamom, coriander, star anise and stock. Heat until barely simmering and add the chicken breasts. Cover and cook for 10 minutes until the chicken is cooked through, then remove the chicken and place on a board to cool
