500g Chicken Breast (whole)
A good decent knuckle of Ginger grated about 3-4cm
3-4 Garlic Cloves crushed
Spring Onion 2 cut diagonal 2 sliced finely
Coriander to garnish
1-2 Red Chilli deseeded sliced
8 cups Chicken Stock
2 tablespoons Light Soy Sauce
2 teaspoons Brown Sugar
1/2 teaspoon Siracha (Asian chilli sauce)
2 bunches Baby Bok Choy  (or more depends on what you like)
Thin Hokkien Noodles
Adjust to taste 

  1. Pop whole chicken breast in pressure cooker with garlic and ginger and chilli - seperate bowl mix together the stock and soy sauce - pour 2 cups of that into pressure cooker to cook chicken - 10-15 mins ( I don't time it really - just test it after 10 mins - needs longer than another 5)
  2. Pop the noodles in a bowl pour boiling water on 2-3 mins then use a fork to seperate (instructions are on the packet)
  3. Once chicken cooked in pressure cooker - take out and slice - can pop the other stock mix back in pressure cooker or on stove top bring to boil add greens. Then in your bowl pop noodles - chicken then ladle broth over - voila!
  4. Most prebought stock have recipes for chicken soup on the back - or anything in the Asian food isle - can amend to taste
Tried and Tested: