• 1 boneless chicken thigh
  • 2 cloves of garlic, finely sliced
  • Cooking oil
  • 1½ Kallo organic chicken stock cubes
  • 1 inch piece of ginger, bruised
  • Salt & pepper
  • 50g vermicelli
  • 2 tbsp cooked sweetcorn
  • 50g mushrooms
  • 1 spring onion, sliced
  • Parsley
  • 1 red chilli

How to make

  1. Dice a boneless and skinless chicken thigh. Fry with a little cooking oil until browned all over, then add the garlic cloves and fry for another few minutes.
  2. Add 1½ stock cubes to 800ml boiling water. Add the bruised piece of ginger, the cooked chicken and garlic cloves to the pot. Season with a pinch of salt and pepper. Reduce heat and simmer for 10 minutes.
  3. Add the vermicelli, sweetcorn, mushrooms and spring onions. Cook for 3 minutes until the noodles are tender. Serve into two bowls, garnishing with some parsley and thin slices of red chilli.