500g chicken mince
230g water chestnuts, drained, finely chopped
2 garlic cloves, crushed
2 tsp ginger, finely grated
1 tbsp oyster sauce
½ cup coriander, finely chopped
2 tsp sesame oil
8 cups chicken stock
2 tbsp light soy sauce
2 tbsp Shaoxing wine
1 cinnamon stick
2 star anise
2 tbsp raw sugar
4 black peppercorns
2 strips orange rind
180g soba noodles
1 carrot, cut into matchsticks
1 bunch baby bok choy, cut lengthways
spring onions, chopped, to serve
coriander leaves, to serve
sambal oelek (red chilli paste), to serve
Combine chicken mince, water chestnuts, garlic, ginger, oyster sauce and coriander in a medium bowl. Roll tablespoons of mixture into balls, so they are slightly smaller than a golf ball.
Heat oil in a large saucepan over high heat. Add meatballs. Cook, turning, for 5 minutes or until brown all over. Transfer
to a bowl.
Add chicken stock, soy sauce, Shaoxing wine, cinnamon, star anise, sugar, peppercorns and orange rind to the pan. Bring to the boil.
Reduce heat to low, cook for 10 minutes to develop the flavours. Remove and discard solid ingredients.
Return chicken meatballs to pan. Add noodles, carrot and bok choy. Bring to a simmer. Cook for 2 minutes or until tender.
Divide soup among serving bowls.
Top with spring onion, coriander and sambal oelek.