For the chicken
1 whole chicken, legs and thighs removed (you can use them in another dish)
1 litre/1¾ pints low FODMAP chicken stock
1 tbsp gluten free soy sauce
1 tbsp oil
1 tbsp mirin
1 tbsp dry sherry
1 tsp five spice
1 tsp finely chopped ginger
2 scallion, finely sliced green end only
For the vegetables
125g/4½oz pak choi
125g/4½oz carrots, cut into thin strips (julienne)
75g/3oz chinese cabbage, leaves trimmed and roughly torn
75g/3oz bean sprouts
1 tsp sesame oil
250g rice noodles (optional)
For the chicken, place the chicken into a large lidded pan with the stock.
Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.
Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.
Place the stock back onto the heat, add the remaining ingredients, then bring to the boil.
Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced.
Add the vegetables and cook for 3-4 minutes. You should add the rice noodles at this point if using.
Meanwhile, carve the breasts from the carcass and pat dry once more.
To serve, divide the vegetables between two soup bowls and place the chicken breasts on top.
Ladle the stock over the top and serve immediately.
Recipe adapted from: Good Food