Dark Chicken Soup / Stock with an Asian tinge...

My go to for chicken stock cum steamboat soup base cum chicken broth for noodles. Use more fleshy chicken parts then shred it later (better if kept a couple of hours) and top noodles.

Warning: This isn't a pretty one compared to "clear" chicken stocks as it turns dark from the black beans but it's darn yummy.

Dark Chicken Soup / Stock with an Asian tinge

Ingredients:

1/2 Chicken - bones and breast (if you need it to top noodles)

2 tablespoon tauchu (salted black bean paste)

Carrots - chopped large

Celery** (optional)

Black peppercorns - slightly crushed with the back of your knife

3 cups Water

Salt (to taste if necessary)
Spring Onions - cut large
Shallots - halved

Method:
Put everything in a pot and leave to boil boil boil till chicken flesh drops off bone.