2016-10-16: Made this with boned pork shoulder because I couldn’t find any bone-in; and we omitted the hamhock because I couldn’t find any of that either. It still smells delicious. (And it takes two Dutch ovens.)
2016-10-15: Made this but omitted the spicy bean paste to cater to the tastes of a 4 year old who doesn’t like spicy food, and we used sherry instead of the wine. We got it to the point of letting it sit for an hour, and then packaged it up. When the time comes, we’ll make the noodles fresh (and probably add in some mushrooms and cabbage) when reheating the main bulk of the soup.
Put the chicken with four sprigs of thyme, the bayleaf, the mace, and the pepper into a stock pot with 1 1/2 liter cold water, and slowly bring to a boil. Simmer on low heat for 30 min. Remove the skins from the broad beans, and cut the bacon into thin strips. Remove the chicken from the broth, and season broth to taste with salt, pepper, and lemon juice. Add beans, peapods, and peas and simmer 5 min. Cut the chicken into cubes, and return to soup along with broad beans, bacon, and leeks. Simmer 4-6 minutes further. Add fresh thyme before serving.
2013-05-12: Omitted the broad beans and mace, since I forgot to buy them, and used a regular leek instead of stoneleeks. Also, we haven’t yet found good bacon in slices, so I used the bacon bits that are easy to get instead.