FOR THE CHINESE CHICKEN STOCK

• 1 whole chicken, approx. 2.4 lbs (1.2 kg) 

• 2 green onions 

• 3⁄4 cup (35 g) sliced peeled gingerroot 

• 1 tbsp salt 

• 1⁄3 cup (75 ml) rice wine 

FOR THE SOUP

• 4 cilantro roots 

• 1⁄2 cup (25 g) sliced peeled galangal 

• 1⁄2 cup (25 g) sliced peeled gingerroot 

• 2 wild lime leaves 

• 7 oz (200 g) boneless skinless chicken breast 

FOR THE SPICE PASTE

• 2 red chiles 

• 1 shallot 

• 4 young garlic cloves 

• 1 tbsp sesame oil 

TO FINISH

• 1 tsp five-spice powder 

• 1 tbsp light soy sauce 

• 1 tbsp fish sauce 

• 1 tsp granulated sugar 

• 7 oz (200 g) medium rice noodles (or thin tagliatelle) 

• salt 

• 1 tsp sesame oil 

• 1 handful of fresh cilantro 

• 4 green onions 

Instructions

FOR THE CHINESE CHICKEN STOCK:

Place the chicken in the pressure cooker. Wash and trim the green onions, then cut into rings. Put the green onion and ginger in a large pressure cooker (at least 6 L) with the salt. Add the rice wine and 3 L water. Seal the pressure cooker and turn the pressure regulator to setting 3. Heat the pot on the highest setting. When the yellow ring appears (cooking indicator: 1st ring), reduce the heat. Whenthe green ring becomes visible (cooking indicator: 2nd ring), cook everything for 10–20 minutes. Set the pot aside and let the pressure release by itself. Remove the chicken and make use of it elsewhere (for example, for a poultry salad). Strain the stock and measure out 4 cups (1 L). Leave the rest to cool and freeze in portions for later use. 

FOR THE SOUP:  

Bring the 4 cups (1 L) stock to the boil in the uncovered pressure cooker. Clean the cilantro. Cut into thick slices and add to the stock, together with the galangal, ginger and lime leaves. Pat the chicken breasts dry and add to the stock. Seal the pot, heat on the highest setting, then cook on setting 2 (cooking indicator: 1st ring) for approx. 10 minutes. 

FOR THE SPICE PASTE:  

Wash and trim the chiles, then cut into rings, removing the seeds. Peel and finely dice the shallot and garlic. Briefly dry-fry in a hot frying pan with no fat, set aside, let cool, then coarsely crush in a mortar with the sesame oil. 

FINISH:  

Release the steam from the pressure cooker and open the lid. Remove the chicken, let cool briefly, then shred into strips just under 1⁄2 inch (1 cm) in width. Pass the soup through a sieve, then return it to the pot. Combine the five-spice powder, soy sauce, fish sauce and sugar and stir through the soup. Mix the chicken strips and two-thirds of the spice paste into the soup, then simmer uncovered for another 5 minutes. Cook the noodles in salted water according to the packet instructions, strain, rinse and mix with the oil. Rinse the fresh cilantro and shake dry. Set aside a few leaves for garnishing and finely chop the rest. Wash and trim the green onions, then diagonally slice into rings. Season the soup and briefly return to the boil. Spoon the noodles and green onions into preheated soup bowls, ladle 

on the hot soup, top with the fresh cilantro and the remaining spice paste and serve. 

VARIATIONS: For a quick chicken soup, pat dry 1 lb (500 g) boneless skinless chicken breasts, and cut into pieces. Peel or trim and finely chop 3 carrots, 1 bunch of green onions, 2⁄3 cup (50 g) shiitake mushrooms, 11⁄2 tbsp (20 g) minced ginger and 23⁄4 cups (250 g) Chinese (napa) cabbage. Put everything into the pressure cooker with 2 tsp salt, 2 tbsp rice wine or sherry and 6 cups (1.5 L) chicken 

stock. Seal the pot and cook the soup on setting 3 (cooking indicator: 2nd ring) for 5 minutes. Switch off the heat, leave the pot to stand for 2–3 minutes, then release the steam.