Instructions: Bone and skin the chicken breasts trimming off any excess fat.

Season with salt.

Get a griddle pan very hot add the chicken breasts and cook on both sides until done.

Remove to a board and allow to rest for 3 minutes then slice at an angle around 10mm apart.

At the same time bring the chicken stock and ginger and garlic to the boil then reduce to a simmer.

I like to steam my Chinese greens above the stock until tender or in the broth if you prefer.

While the stock is simmering cook the noodles in boiling salted water drain and divide between 4 deep broth bowls. Divide the greens among the noodles. Then place the cooked chicken slices on top and sprinkle with the chilli coriander and soya sauce.

Finally check the seasoning of the broth and then pour it over each bowl (you could serve it at the table as mentioned in the introduction).

Finish with a squeeze of lemon or lime juice.

Serves 4

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