Winter Warmer by Chef Telina Menzies

1 x free-range chicken
2 x shallots
1 decent knob ginger
1 whole bulb garlic
1 x red chilli, you can use dried or chili of choice
1 handful of dried mushroom, shitaki etc
4 x star anise, I also use liquorice root .. not essential, if you have a cinnamon quill that will be great too
50 ml soy
A slash of fish sauce, I use this instead of salt
½ bunch spring onion, half for the broth and half to garnish
½ bunch of coriander

Noodles, you do you!!! The option of noodles is endless, choose fat ones, skinny ones, rice noodles, gluten-free etc ect .
Optional: 6 min egg, and yes boil 6 mins and peel its that simple for a jammy yolk egg

1. Place the chicken in a big pot, chop you ginger, garlic then slice your spring onion and coriander save a little for garnish of each
2. Chuck everything in the pot except the noodles and the egg
3. Cover with cold water, bring up to boil and then turn right down to as low as you can go. Let this tick away for approx. 1.5-2 hours please don’t boil you want to extract all the goodness from the chicken and the dried mushrooms, and you don’t want an overcooked chook.
4. Once the chook is cooked, shred all the meat and put it back in the pot, turn low
5. Then in a pot boil some salted water, chuck in your noodles and cook till just cooked
6. Put the noodles in a bowl, add the chicken and broth, get lots of the mushroom, garlic and ginger this is so good for you
7. Garnish as you wish, I use some of the spring onion and coriander and I always add chilli oil. Chef Tip: highly recommend investing in Crispy Crunchy Chilli oil. It is a bit hit in the Menzies kitchen.
8. Enjoy!

“My Grandfather used to say a shot of whisky fixed everything, I think that soup is a better option! This recipe will be your go-to this winter!”