the Hot Blooded Chicken noodle broth
There’s something so very soothing about this aromatic chicken broth. It’s the dish of restorative bowl of goodness that sorts you out on a Sunday night after a weekend of indulgence. You can vary the greens depending on what you can get your hands on. The Hot Blooded Breakfast marmalade gives it a mellow kick but for those who like it feisty, you can add a good squirt of sriracha (or chilli) sauce at the end.
Preparation time: 5 minutes
Cooking time: 30 minutes
2 tablespoons Hot Blooded Breakfast marmalade
2 tablespoons soy sauce
1 tablespoon fish sauce
4 chicken thighs (skin on)
750ml chicken stock
1 star anise
20g fresh ginger
110g rice noodles
Swiss chard, sliced
Preheat the oven to 200°C/Gas 6.
Warm 2 tablespoons of the Hot Blooded breakfast marmalade and mix with the soy sauce and fish sauce. Place the chicken thighs in an ovenproof dish and coat generously with the mixture. Roast in the oven skin side up for 25-30 minutes, turning the chicken over in the mixture occasionally.
Meanwhile, pour 750ml chicken stock into a large saucepan on a very low heat. Slice the ginger into rounds and add to the stock along with the star anise. Prepare the rice noodles according to the pack instructions.
When the chicken is cooked through and the skin is crisp, remove from the oven and slice, removing the bones and gristle. Strain the leftover juices into the stock. Add the chard to the broth and allow to wilt. Divide the noodles between the two bowls, top with the chicken and ladle the stock and chard over the top.
Serve with a dash of soy sauce and a squirt of spicy sriracha (or chilli) sauce.