1.6kg (size 16) whole free-range chicken
1 tbs sesame oil, plus extra to serve
2 carrots, halved
2 celery stalks, chopped
5cm piece ginger, sliced
150g dried egg noodles
3 tbs chopped flat-leaf parsley
1 tbs light soy sauce
4-6 spring onions, thinly sliced
- Rub chicken all over with the sesame oil. Place in a large saucepan with vegetables, ginger and 3 litres of cold water. Bring to the boil, skimming surface to remove any fat or impurities. Reduce heat to medium low and simmer uncovered for 1 hour. Remove chicken, then strain soup into a clean pan, discarding vegetables. Return soup to boil, add noodles and cook for 5 minutes.
- Meanwhile, shred chicken when cool enough to handle, discarding skin and bones. Add meat to cooked noodles with parsley and soy. Season to taste, then serve topped with spring onion and drizzled with a little extra sesame oil.