• Leftover roast chicken, shredded
• Oil, for deep frying
• Half a bunch of rice vermicelli
• 2 tsps five spice
• 2 tsp Szechuan peppercorns, crushed
• 2 tsp chilli flakes
• A thumb sized piece of ginger, diced very finely
• A clove of garlic, diced very finely
• One spring onion, diced very finely
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• Half a bunch fresh coriander, roughly chopped
• Pak choi, halved and simply steamed

Heat the oil until it’s about 190c, you’ll know it’s ready when a wooden chopstick bubbles in the oil. Drop the vermicelli in in three batches. It will immediately puff and crisp. Fish it out with the metal spider, season well and drain on paper towels on a plate.

In a heatproof bowl, combine the five spice, crushed peppercorns, chilli flakes, ginger, garlic and spring onion. Pour a ladle of hot oil over them – they should crackle and smell amazing. Immediately mix with the shredded chicken, coriander, soy sauce and vinegar. Serve the chicken piled on top of the crispy noodles, drizzling with the sauce in the bowl and not wasting anything, and the pak choi on the side with a little extra vinegar and soy.