Chicken macaroni soup

A comforting soup that's particularly good when you feel under the weather

Chicken Macaroni Soup
Serves 4

1 chicken (about 1kg)
1 head of garlic
2 spring onion whites
1 teaspoon salt
½ teaspoon white or black peppercorns
1 tablespoon soy
1 teaspoon sesame oil
Salt and white pepper to taste
400g dried macaroni

For the garnishes:
500g beansprouts, washed
250g Asian greens like amaranth, washed
Crispy fried shallots (shopbought or homemade from 2 red onions)
Handful of fresh coriander, leaves picked
Spring onions, sliced
Soy sauce and thinly sliced red chili
2 youtiao, lightly toasted and cut (optional)

In a pot, combine the chicken with enough water to cover. Bring to the boil and skim. Add spring onion, salt and pepper. Simmer for 2 hours on low heat. Drain and shred chicken. Season soup with soy, sesame oil, salt and pepper. Lightly blanch beansprouts and greens in the stock. Set aside. Fry shallots in enough oil to cover until golden and crispy. Set aside.

Cook the dried macaroni in a pot of well-salted water. Wash in water to get rid of excess starch and divide amongst bowls. Top with shredded chicken and soup. Garnish with remaining toppings and garnishes, and fried shallots.