Rangitikei Aromatic Chicken Soup

A simple soup full of asian flavours and ready in less than 20 minutes.

For the soup:
2 litres chicken stock
400g Rangitikei free range skinless thigh fillets
knob of fresh ginger, peeled
2 star anise
2 cloves garlic
10 black peppercorns, smashed
an onion, finely sliced
2 tbsp Hoisin sauce
sea salt

In a large pot simmer all ingredients together for 15 mins. Remove the chicken and shred. Strain the broth and discard the solids. Reheat broth and add salt to taste.

For the garnish:
4 tbsp crisp fried shallots (from Asian food stores)
2 spring onions, finely sliced on the cross
2 tbsp chopped fresh coriander
2 tbsp chopped Vietnamese or regular mint
2 fresh red chillis, finely sliced
2 limes in wedges