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Make the chicken stock from the bones and gummy bits of a roast, remove any skin, it has too much fat. Simmer for at least 40 mins, strain.
From then on in it's basically soup. Usual ingredients off the top of my head:-
finely Sliced red chiles,
Pak Choi
Bits of chicken that you stripped off the carcass before making stock.
sliced Garlic
very finely sliced Ginger (go easy!)
Noodles.
Just add them to the stock (noodles last).
Makes me wonder if we can use the Spanish ham bones they sell for dogs in Asda, as that adds so much more flavour to the stock. My wife reckons not, but if it's vacuum-packed and safe for dogs then why not?
My feedback thread is here.
Add chili sauce and peanut oil to taste. Some chopped coriander and a dash of lime juice and done.
That being said I like wagamama's quite a lot!!
Give his one a try, over Christmas I saw a good video on Netflix or Amazon where a chef showed how he created his...but I can't find the bloody thing now.