2 free-range chicken legs
1 large brown onion, quartered, skin on, plus extra onion finely diced
3 cloves garlic, plus extra 3 cloves finely sliced
1 vegetable stock cube
1 tsp whole peppercorns
50ml extra virgin olive oil
6cm piece ginger, peeled, julienned and finely diced
1 stick celery, cut lengthways in three and finely sliced
150g spaghetti, snapped into pieces
2 Tbsp soy sauce
2 Tbsp cornflour, mixed with ¼ cup cold water
3 free-range eggs, lightly whisked
1 tsp sesame oil
Coriander sprigs, to serve
Put chicken legs, onion, garlic, stock cube and peppercorns in a large saucepan. Cover with cold water. Set saucepan over medium heat and bring to boil. Reduce heat and simmer for 40 minutes. Carefully strain mixture into a jug, reserving chicken. Set aside.
Put a medium saucepan over medium heat, then add oil and butter. Add ginger, extra onion and extra garlic and cook for 2 minutes. Add celery and cook, stirring, for 5 minutes. Add reserved stock and pasta. Bring to a simmer and cook for 9 minutes.
Shred meat from chicken legs, add to saucepan and simmer for 3 minutes. Add soy sauce, cornflour mixture and eggs. Simmer, stirring, for 2 minutes to thicken.
Stir in sesame oil and serve topped with coriander. Soup keeps well for a couple of days in the fridge in an airtight container.