Chicken and egg noodle soup with ginger and chilli

Ingredients

• 1 chicken (about 1.8kg), rinsed
• 200 millilitres Shaoxing wine
• 125 millilitres (1/2 cup) soy sauce
• 100 grams 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 litres cold water
• splash white vinegar
• 6 eggs
• 375 grams fresh thin egg noodles
• roasted sesame seeds, to serve
• Roast chilli vinegar
• 60 millilitres (1/4 cup) vegetable oil
• 2 tablespoons roasted chilli flakes (see recipe tip)
• 1 tablespoon finely grated ginger
• 1 clove garlic, finely grated
• 2 tablespoons Chinkiang vinegar