Ching-he Huang served up a hearty Taiwanese 3-cup chicken soup on This Morning.

The ingredients are: 250g boneless chicken thighs, sliced into 1cm x 2.5cm cubes, Pinch of sea salt flakes, Pinch of ground white pepper, 1 tablespoon cornflour, 1 tablespoon rapeseed oil, Large knob of fresh root ginger, peeled and cut into large slices, 2 garlic cloves, crushed but left whole, 1 red chili, sliced into rings, 1 tablespoon Shaohsing rice wine or dry sherry, 50ml low-sodium light soy sauce, 50ml toasted sesame oil, 1 teaspoon caster sugar and 5g Taiwanese nine-pagoda leaf basil or Thai sweet basil / sweet basil.

See Ching’s recipes in her new book titled; Stir Crazy: 100 deliciously healthy stir-fry recipes, available from Amazon now.