One-pot Japanese chicken

The ponzu sauce can be made a day or more in advance. Pour the mirin into a small saucepan, bring to the boil over a high heat and boil for 30 seconds so that the alcohol evaporates. Stir in all the remaining sauce ingredients and remove from the heat. Pour into a dish, cover and set aside.

Place the noodles in a bowl and pour in cold water to cover. Leave to soak for 10 minutes, then drain and set aside. Bring the chicken stock to the boil in a large flameproof casserole. Reduce the heat so that the stock simmers, then add the chicken pieces and simmer for 10 minutes.

Stir in the carrots and bring back to simmering point, then cook for 5 minutes. Add the mange-tout and bamboo shoots and simmer for a further 2–3 minutes. Stir in the mushrooms and shredded Chinese leaves, bring back to simmering point again and cook for 2–3 minutes. Finally, stir in the rice noodles, bring back to simmering point and cook for 2–3 minutes or until the noodles are hot.

Divide the ponzu sauce among 4 small bowls. Ladle the casserole into warm serving bowls. Serve at once, offering the ponzu sauce with the casserole, so that bite-sized pieces can be dipped before they are eaten.