Indonesian-Style Chicken Udon Soup

Heat the sunflower oil in a lidded soup pot over medium-high heat and fry the white part of the scallions with the garlic, ginger and chili for 1 - 2 minutes. Deglaze with the chicken gravy and (per person) 250ml water and a quarter of a stock cube. Add the lemongrass, put the lid on and bring to a boil. Reduce the heat to medium-low and cook gently for 10 minutes.

In the meantime, put the eggs in a saucepan with a lid and pour in just enough water to cover them. Bring to a boil and put the lid on the pan. Cook the eggs for 6 minutes until soft-boiled. Peel the eggs when finished and cut them in half.

Add the chopped cabbage to the soup and cook for 5 more minutes with the lid on. Then add the fresh udon noodles and cook for another 3 minutes, still with the lid on, add the beansprouts when there is 1 minute left. Turn off the heat and remove the lemongrass from the soup, then stir in the Javanese wok paste and the soy sauce, along with the lime zest and lime juice.

Remove the confit chicken thigh from the oven and transfer to a plate. Use two forks to shred the chicken. Be careful when you do this, since hot steam might come out of the chicken when you pull it apart.