Ginger and 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 up 2 bunches of spring onions and ¾ of the ginger. Slice a bulb of garlic in half.
Add a glug of oil to the pan and gently cook the half of the chopped spring onions along with your ginger and garlic for 2 mins until its fragrant but before it takes on any colour in the pan.
Add in the whole de-skinnned chicken and enough cold water to cover the chicken. Add the remaining chopped spring onions and 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.
Bash up the remaining garlic, ginger, 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 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.
Finely chop the remaining spring onions and coriander.
Cook the udon noodles in hot water (follow packet instructions)
Strain the soup and season with soy sauce and white pepper.
Add the udon to a bowl, add the soup, top with fresh spring onions and the chilli sauce. Enjoy.