180g Fishbox prepared squid, cut into strips
2 chicken thighs
1 thumb of ginger, sliced
2 cloves of garlic, crushed
1 onion, halved
1 stick celery, peeled & sliced
½ a leek, sliced & washed
1 red pepper, sliced with white removed
50g white cabbage, sliced
2 tablespoons of sweetcorn kernels
2 teaspoons of 5 spice
2 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
1 tablespoon of brown sugar
1 tablespoon of fish sauce
Brown off the thighs in a hot deep pot, add in the ginger, garlic, onion & all your veg trimmings, 1.5 litres of water & the 5 spice.
Cook on a rolling slow boil for about 1.5 hours, strain, discard the vegetables & strip the chicken from the bones and put to one side. Discard the skin and bones.
Return the stock to the stove and add your squid, cook for about 20-30 min until the squid is tender.
Add in the soy, vinegar, sugar & fish sauce, stir & check the seasoning. It may need more/less salt/sugar depending on your taste. Add in the sliced veg, sweet corn & chicken & cook for a few minutes and re check the seasoning.
I like to serve with some rocket mixed through or just on top.