• 350 g (12 oz) free-range or organic chicken thigh fillets, cut into bite-sized pieces
• 100 g (3½ oz) fried tofu, soaked in warm water for 5 minutes and gently squeezed dry
• 100 g (3½ oz) glass noodles
• 1 tablespoon vegetable oil
• 2 spring onions (scallions), cut into 5 cm (2 inch) lengths
• 3 slices of peeled ginger
• 4 tablespoons light soy sauce
• 1 tablespoon shaoxing
• 1 teaspoon crushed yellow rock sugar
• 2 spring onions (scallions), extra, finely chopped

Soak the noodles in warm water for about 5 minutes until tender. Drain, chop into 3 cm (1¼ inch) lengths and toss with a splash of vegetable oil.

Heat the vegetable oil in a large clay pot, add the spring onion lengths and ginger and stir-fry until fragrant, then add the chicken pieces and move them around the pot until they become opaque. Add the soy sauce, shaoxing and rock sugar and stir to coat the chicken, then add 1 litre (35 fl oz/4 cups) water. Bring to the boil, reduce the heat and simmer gently for 15 minutes, skimming the surface occasionally to remove any scum. Add the tofu and simmer for a further 5 minutes. Stir through the noodles and extra spring onions to serve.