Step 1

To make the chicken stock, place the chicken bones, onion, carrot, celery and peppercorns in a large stock pot.

Step 2

Place the parsley, thyme and bay leaves in a small piece of muslin. Bring the corners together to enclose filling. Secure with white chicken string. Place in the pot. Pour over the water. Place over high heat and bring to the boil.

Step 3

Reduce heat to very low. Use a slotted spoon to gently skim any scum the rises to the surface. Simmer, skimming regularly, for 2 hours (the longer you simmer, the more intense the flavour of the stock).

Step 4

Remove from heat and set aside for 1 hour to cool slightly. Place a large piece of muslin in a fine sieve and stand over large bowl. Use a ladle to carefully strain the stock. Discard solids.

Step 5

To make the chicken noodle soup, place the chicken stock in a large saucepan. Add the soy sauces, wine, mandarin peel, cinnamon, star anise, sugar and chicken breasts. Bring to a simmer. Cook for 20 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly.

Step 6

Use 2 forks to shred the chicken. Return the chicken to the pan with the noodles. Cook for 2 minutes or until noodles are tender. Add the carrot, snowpeas, shallots and sesame oil and gently stir to combine. Remove from heat.

Step 7

Ladle soup evenly among serving bowls. Top with coriander and mint leaves, serve immediately.