Chicken, Noodle and Bok Choy Soup

Chicken, Noodle and Bok Choy Soup.

Serves 4

4 chicken drumsticks

1.5L chicken stock

1/4 cup soy sauce

1/2 tsp powdered ginger

200g dried rice sticks (also known as rice noodles)

1 bunch bok choy, washed and roughly chopped

pepper, to taste

1. Place the stock and the chicken drumsticks into a large pot and bring to the boil.

2. Reduce to a simmer and add the soy sauce, ginger and pepper.

3. Simmer on medium heat for around 40 minutes or until the chicken is cooked through. Pull a piece out and cut open to check.

4. Add the rice noodles, cover with the soup stock and cook for a further 10 minutes or until the noodles are cooked through.

5. Add the chopped bok choy and cook for another 5 minutes.

6. Check the seasoning and add more soy sauce accordingly.

7. Remove from the heat and ladle into bowls to serve.

* If you so desire, you can shred the chicken off the bones after they’re cooked and re-add it. Much to my flatmate’s embarrassment, I’m an infamous bone-gnawer and prefer to keep it on.

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