2 beef osso bucco
1kg beef, veal or pork soup bones
2 chicken marylands
Spice mix (see recipe below)
Salt, to taste
1L chicken stock
1 cinnamon stick
5 star anise
3 bay leaves
1½ tsp fennel seeds
1 tsp cumin seeds
3 large slices dried ginger or galangal
2 tsp Sichuan peppercorns
5 licorice root slices (optional)
1½ tsp white peppercorns
1 black cardamom pod
2 pieces dried orange peel
3 spring onions, pale parts chopped into batons, dark greens finely sliced for garnish
½ bunch bok choy, roughly chopped
½ bunch pak choy, roughly chopped
1 x 450g packet fresh hokkien noodles, prepared as per packet directions
4 hard-boiled eggs
A few sprigs of watercress
Hot chilli oil, to taste
To make the stock, place the osso bucco, bones and chicken marylands in a large pot and cover with 2.5L of cold water. Bring up to the boil, then skim any impurities off the surface. Pour in the spice mix, stir through, then season to taste and turn the heat down to simmer, uncovered, for 4-6 hours.
Remove the osso bucco and chicken marylands from the stock, shred the cooked meat and set aside for serving.
Blanch the bok choy, pak choy and spring onion in boiling water for a couple of minutes until wilted, then drain.
To serve, distribute the cooked noodles between four bowls and top with the blanched greens, followed by the reserved cooked meat, sliced hard-boiled eggs, dark green spring onion tops, watercress and chilli oil. Ladle over the beef broth and serve immediately.