Chicken and egg noodle soup with ginger and chilli

Ingredients

• 1 chicken (about 1.8kg), rinsed
• 200 millilitre Shaoxing wine
• 125 millilitre (1/2 cup) soy sauce
• 100 gram fresh ginger, coarsely chopped
• 3 spring onions, coarsely chopped, plus extra thinly sliced to serve
• 1 head garlic, halved
• 2 star anise
• 1 cinnamon quill
• 3 litre cold water
• splash white vinegar
• 6 eggs
• 375 gram fresh thin egg noodles
• roasted sesame seeds, to serve
• Roast chilli vinegar
• 60 millilitre (1/4 cup) vegetable oil
• 2 tablespoon roasted chilli flakes (see recipe tip)
• 1 tablespoon finely grated ginger
• 1 clove garlic, finely grated
• 2 tablespoon Chinkiang vinegar