Chicken noodle soup

Preheat the oven to 140°C/120°C fan. Put the whole chicken (1) breast-side down into a large, deep, flameproof lidded casserole and cover as far as you can with around 2.5 litres of water. Add the cinnamon (1), onion (1), star anise (1), chilli (1), ginger (1 piece) and garlic (3 cloves), then place over a high heat, bring to a simmer and skim off any foam that forms on the surface. Put the lid on, transfer to the oven and cook for 1 hour. Carefully turn the chicken over so the breasts are facing upwards, re-cover and cook for another hour.

After 2 hours, remove the pan from the oven and leave the chicken to cool in the stock with the lid on for a further hour. Lift out carefully and transfer to a chopping board, cover with foil and leave to cool.

Meanwhile, place the pan back onto the hob, remove the cinnamon and star anise, bring to a simmer and reduce for 20-25 minutes. Strain the stock through a fine sieve, clean the pan, then transfer the broth into the pan and add the soy sauce (2 tbsp). Add the mushrooms (150 g), place over a low heat and allow to steam for 10 minutes.

Remove the skin from the chicken and pull off all the meat – it will be very soft and juicy and come away easily. Take some time to get it all properly off the bones –if it looks edible, it is! Tear larger pieces into strips and discard any sinew, fat and bones. Reserve 250g of the meat, then store the rest in an airtight container to use in other dishes.

Stir the shredded greens (100 g) and the chicken through the soup and heat through for 5-10 minutes. Cook the noodles (100 g) according to the pack instructions, drain, rinse with warm water and divide between 4 large soup bowls. Ladle over the soup and garnish with the coriander (20 g), spring onions (3) and chilli (1), then drizzle with sesame oil (to taste). Serve with the lime wedges (1).