Hot and sour soup | Women's Weekly Food

Ingredients

• 1.5 kilogram chicken bones
• 16 cup (4l) water
• 2 (300g) brown onions, coarsely chopped
• 2 (300g) stalks celery, trimmed, coarsely chopped
• 1 (180g) carrot, coarsely chopped
• 1 tablespoon sichuan peppercorns
• 3 bay leaves
• 340 gram chicken breast fillets
• 6 dried shiitake mushrooms
• 225 gram can bamboo shoots, rinsed, drained, thinly sliced
• 10 centimetre (50g) piece fresh ginger, sliced thinly
• 2 teaspoon sesame oil
• 2 tablespoon cider vinegar
• 2 tablespoon sweet chilli sauce
• 1/4 cup (60ml) soy sauce
• 150 gram rice stick noodles
• 4 green onions, thinly sliced