Dak Kalguksu (Korean Chicken Knife-Cut Noodle Soup)

• 600 g Chicken thighs, bone-in, skin-on
• 1.8 liters Water
• 6 cloves Garlic
• 6 Spring onion
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 250 g Courgette
• 300 g Stir-fry wheat noodle
• 3 tbsp Soy sauce
• 1 ½ tbsp Sesame oil, toasted

1. Put the chicken thighs in a stockpot with the water. Add 4 garlic cloves (lightly crushed) and 3 spring onions (trimmed and halved), then bring to the boil. Skim off any foam, reduce to a gentle simmer, and cook for 30 minutes until the chicken is tender.
2. Lift out the chicken and set aside until cool enough to handle. Strain the broth back into the pot, then season with the fine sea salt and black pepper. Keep the broth at a gentle simmer.
3. Shred the chicken, discarding skin and bones. Thinly slice the courgette into matchsticks, finely slice the remaining spring onions, and thinly slice the remaining garlic. Add the soy sauce to the simmering broth and taste, adjusting with a little more salt if needed.
4. Bring the broth to a steady boil and add the noodles. Cook for 3 to 5 minutes, stirring to separate, until the noodles are tender. Add the courgette for the final 1 to 2 minutes so it stays bright and just tender.
5. Divide the shredded chicken between bowls and ladle over the noodles and broth. Top with the sliced spring onions and garlic. Finish each bowl with a drizzle of toasted sesame oil and serve straight away.

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