1kg chicken pieces (a mixture of bone-in thigh pieces and chicken breast is best)
1 bunch coriander (with roots and leaves), carefully washed
5 garlic cloves
1 tsp black peppercorns
2 tbsp vegetable oil
¼ cup soy sauce
3 tbsp dark soy sauce
5 whole star anise
cooked thin egg noodles
steamed green vegetables (e.g. Chinese kale, bok choy, spinach)
soft boiled eggs, halved
Cut off coriander roots about 4cm along the stem. Reserve coriander leaves for serving.
Place coriander roots, garlic and peppercorns in a mortar and pestle and pound to a paste (you could also do this in a food processor).
Heat oil in a pot large enough to hold the chicken pieces. Fry the paste for 1 minute or until fragrant. Add the chicken pieces and cook, turning, until golden brown. Add soy sauces, star anise and 6 cups of water (or enough to cover the chicken pieces).
Gently simmer for 1 hour or until chicken is tender and can be shredded with a fork. Remove chicken from stock and shred the meat, discarding any bones. Strain the stock and keep warm.
To serve, divide cooked noodles and steamed greens among serving bowls. Top with chicken meat and pour over the warm stock. Add crispy shallots, egg, reserved coriander leaves and chilli powder.