In the depths of January this comforting broth is the perfect cure for those winter blues. So, lift your spirits and celebrate Chinese New Year with this authentic dish. This serves two, but if you're planning a get together with friends it's easy to make a bigger batch.

This recipe is easy to prepare, but if you fancy more of a challenge our Sticky BBQ Pork Bao recipe requires some extra time and patience. But, of course, it's worth it.

Equipment

Frying Pan	Tongs
Santoku Knife	2 Large Saucepans
Small Saucepan	Spaghetti Tongs
2 Large Bowls	Colander
Chopsticks	Measuring Jug

Ingredients
2 Large Duck Breasts	1 Litre Fresh Chicken Stock
100ml Soy Sauce	5cm Piece of Ginger, Sliced
Sunflower Oil	Garlic Clove
1 Chopped Red Chilli	1 Chopped Bunch Spring Onions
150g Beansprouts	1½ Tbsp Dark Soft Brown Sugar
1 Pinch Chinese 5 Spice Powder	3 Torn Pak Choi Heads
250g Dried Ramen Noodles	2 Tbsp Rice Wine
½ Tsp Sesame Oil	1 Egg
Bottled Soy Sauce to Serve	Sliced Lime
Fresh Coriander Bunch

A photo posted by Lorna Turner (@letseatfirst) on May 20, 2015 at 11:52am PDT

Method

1. Score the skin of your duck breasts and then coat lightly in Chinese 5 spice powder and season with salt and pepper.
2. To a large saucepan, add your chicken stock and ginger and bring to the boil.
3. Add a little sunflower oil to a frying pan and put on a medium heat. 
4. Add the chilli, soy sauce, rice wine, sugar, garlic and sesame oil to your saucepan of stock and put on the lid to simmer while you cook your duck.
5. Put another large saucepan of salted water on the hob to bring to the boil ready for your noodles, and a small pan of water for your boiled egg.
6. Place your duck breasts, skin side down, into your hot frying pan. Cook your breast for around five minutes and then turn using tongs and continue cooking for four minutes on the other side. 
7. Add your egg to the small saucepan, this needs around 6 minutes to be slightly soft in the centre. After 6 minutes place the egg into cold water immediately to stop it continuing to cook.
8. While the egg cooks, take your duck out of the pan and leave to rest for around 5 minutes, 
9. While your duck is resting, add your noodles to the saucepan of water. These should take around two to three minutes to cook but you can check the packet to confirm cooking times. 
10. Slice the duck breasts into strips, you should find that the meat is still pink inside. 
11. Add your pak choi and beansprouts to the pan of chicken stock for around one and a half minutes.
12. Drain the noodles and spoon into two bowls. Pour over the chicken stock equally into both bowls and add two thirds of your chopped chilli and spring onions. 
13. Add your sliced duck on top of the noodles, your boiled egg (sliced in half) and sprinkle the rest of the chilli and spring onions on top. 
14. Serve with extra soy sauce, a slice of lime and fresh coriander. 

Check out our other recipes on the blog, and head over to our Chinese New Year Mini Shop for kitchen and dining room inspiration.