Ingredients: 

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 

Method: 
  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
Meal: 
Tried and Tested: