Gently simmer skinless chicken thighs with sesame oil, star anise, cinnamon bark, shallots, lemongrass, chilli, garlic all covered with water.
When the chicken is almost falling from the bone, strain the liquid stock and save it.
Then return it to the pot with the chicken minus the bones, add a little more water if needed to cover the chicken
Add some already soaked and rinsed hijiki seaweed, (or any seaweed, whatever is in the cupboard!)
Then simmer gently again to combine all the flavours with some minced lemongrass, coriander and red capsicum … and a splash of tamari … wow 🙂