Danzai Chicken Noodles

Prepare the broth: Bring chicken stock to a boil in a medium pot. Add the Shaoxing rice wine, light soy sauce, ginger, garlic, lime leaves, chillies, honey, and half of the spring onions. Turn down to simmer for 15 minutes.

In a separate pot, add 3 cups of water and the prawn shells and heads. Bring to a boil, then turn down to simmer for 10 minutes. Strain the prawn stock through a sieve and squeeze out any excess liquid.

Add the prawn stock to the chicken broth along with 1 cup of water.

Add the dried noodles and cook until al dente. Turn off the heat, then add the prawns and place a lid on the pot.

Heat a pan, add a little vegetable oil, then sauté the chicken mince. Add the Chinese 5-spice powder, dark soy sauce, and hoisin sauce. Sauté until the meat has browned.

Now the prawns should be pink and cooked. Add equal amounts of noodles to each bowl, then top with chicken mince and 2 prawns. Add equal amounts of broth to each bowl.

Garnish with the green parts of the spring onion and toasted sesame seeds.