Ginger & Spring Onion Chicken Broth

Remove the skin from chicken and chop it up into small bits. Using a pair of cooking scissors helps to cut through the thick fat.

Roughly chop the spring onions and ginger. Slice the garlic bulb in half.

Add a glug of oil to the pan and gently cook the ginger, sliced garlic bulb and chopped spring onions for 2 mins until they're fragrant but haven't taken on any colour in the pan.

Add in the whole de-skinnned chicken and enough cold water to cover the chicken. Simmer for 1 hour until the chicken is cooked.

Take the chicken out of the stock and pull off the meat. Add the bones back into the stock and allow to simmer on a gentle heat for as long as you can. It'll need 1 hour at the very least.

To make the chilli oil, bash up the garlic, ginger and red chillies in a pestle and mortar with a large pinch of flaky sea salt to form a chunky paste.

Heat up a saucepan with the chicken fat and a small glug of olive oil. Fry until golden and crispy on a very low heat for 5 mins. Then add in the chilli paste and cook for a further 10 mins on a very low heat until the skin is crispy and the oil is stained red.

Cook the udon noodles following packet instructions.

Meanwhile, finely slice the spring onions and chop the coriander for the garnish.

Strain the soup and season with soy sauce and white pepper.

Add the udon to a bowl, ladle over the soup. Top with the shredded chicken, chilli oil, sliced spring onions and chopped coriander.