Crispy Ginger Spring Onion Oil Chicken Noodle Soup

Blend the spring onion green parts and ginger into a smooth paste.

Heat 2 tbsp neutral oil in a wok over medium heat, add the paste, ½ tsp salt and ½ tsp sugar, and stir‑fry for 30 seconds to release aromatics – this is the ginger spring onion oil.

Season the chicken thigh with ½ tsp salt and ½ tsp white pepper.

Place the chicken, skin‑side down, in a cold wok; turn the heat to medium and cook 8–10 minutes until the skin turns golden and crisp.

Flip the chicken and cook the flesh side for 3–4 minutes, then remove and let rest while you finish the broth.

In a clean wok, add the rendered chicken fat and sauté the spring onion white parts until softened, about 2 minutes.

Add the garlic cloves, cooking until lightly golden, then strain the mixture, reserving the crispy aromatics and oil.

Return the strained oil to the wok, add 1 tbsp neutral oil, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and a pinch of white pepper; stir‑cook for 20 seconds.

Pour in 500 ml chicken stock, bring to a gentle boil, then simmer 5–8 minutes.

While the broth simmers, cook the knife noodles according to package directions; add the bok choy during the last minute of cooking, then drain.

Divide the noodles and bok choy between serving bowls.

Slice the rested chicken thigh and arrange on top of the noodles.

Ladle the hot broth over the noodles and chicken.

Drizzle the prepared ginger spring onion oil over each bowl.

Garnish with the reserved crispy garlic and spring onion pieces and serve immediately.