Method

• 1.
  Preheat oven to 180°C. Place the ginger and eschalots in a small roasting pan and roast for 30 minutes or until eschalots are tender. Remove from the oven and leave to cool. Once cool, peel eschalots and cut the ginger into thin slices. Set aside.
• 2.
  Place the chicken in a large pot and add enough water to cover. Bring to a simmer and cook for 3-4 minutes, then strain the water and place the chicken back in the pot. Add the water or stock, sliced ginger, peeled eschalots and coriander seeds and bring to a gentle simmer over medium heat. Simmer until the chicken pieces are cooked, about 7-10 minutes for the breasts and 15-8 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
• 3.
  When the chicken is cooked, remove from the pot and leave to cool. Put the pot back over a low heat, partially cover with the lid and continue cooking very gently for 1 hour. After 1 hour, stir in the sugar until dissolved. Season with salt.
• 4.
  When the chicken is cool, remove all the meat in large chunks and discard the skin and bones. Set the meat aside.
• 5.
  Soak the noodles in a large bowl of room temperature water for 30 minutes, then drain. Bring a large pot of water to the boil, add the noodles and cook for 1-2 minutes until tender. Drain noodles and rinse off the excess starch under cool water, then divide among four bowls. Slice the chicken and add to the bowls.
• 6.
  Pour the hot broth over the noodles and chicken and serve garnished with sliced onion, long green shallot, coriander, bean sprouts, chilli and lime wedges.