Chicken rice noodle soup with Chinese broccoli

Method

1. Place the chicken on a piece of baking paper in a steamer and set over boiling water. Cover and steam for about 8–10 minutes, until cooked through. Remove from the heat. When cool enough to handle, shred the chicken meat with your fingers, tearing along the grain to get long thin strips.
2. Bring the chicken stock and yellow bean soy dressing to the boil in a large saucepan over a medium–high heat. Lower the heat to a simmer, taste for seasoning and add more yellow bean soy dressing if it tastes too bland.
3. Add the ginger and shallots and simmer for 3–4 minutes. Add the broccoli and simmer for a further 3–4 minutes.
4. Divide the chicken, rice noodles, chilli and most of the coriander leaves between four deep soup bowls, then pour over the hot soup. Garnish each with bean sprouts and the remaining coriander leaves and serve. If you like, squeeze the juice of ½ lime over each serve for extra freshness.