Ingredients
- Soba noodles
- Soy sauce
- Garlic
- Ginger
- Shallots
- MSG
- Pre-roast chicken
- Egg
- Vegetable oil
Method
- Start by separating the chicken skin a meat from the bones. place the bones and broken up carcass into a large saucepan and fill with water. Leave to boil, partially covered, for 3 hours.After 2 hours, add sliced ginger, shallots and crushed garlic (unpeeled and with the skin) and any scraps from other sections.
- Separate the chicken skin from the meat, and leave in two plates to the side.
- Tare: Add chopped ginger, garlic and a pinch of MSG to a small pot of soy sauce. Boil for 5 minutes until ginger and garlic is extracted. Strain, and put to the side. Put leftover bits of garlic and ginger into broth, if you want.
- Aromatic oil: Finely cut up the shallots and put into a small pot with vegetable oil. Mince the garlic and ginger and add when the oil gets got. It will start to smell strongly of the ginger and garlic, and when it begins to brown take off the heat.Strain and separate the aromatic oil from the crispy bits. Both will be used.
- Eggs: Bring 1 Liter of water to boil in a small pot. Take from heat and add 200 mL of cold water. Place eggs in immediately and cover with lid. Leave on the warm (but not on) stovetop. Let cook for 15-17 minutes. When the time is, take out of water and leave to cool for 5 minutes before putting them in ice water to cool completely.Successful eggs should be silky almost and runny when cracked and not hold its shape well (but still being white). Attempt unsuccessful in picture.
- Chicken skin: Add some vegetable oil to a pan, and add chicken skins when they begin to sizzle when they come in contact with the oil. Keep them flat, and turn them over periodically until they begin to hold their shape.Put them out on a paper towel to dry, and sprinkle some MSG on them for more flavour.Keep the pan and oil.
- Chicken bits: but in a bowl and pour some of the Tare over it, and mix so it is all coated. Add it to the pan used for the chicken skins, and cook on medium heat until they begin to caramelise. The oil from the skin will add flavour to the chicken.Take off heat, and put to the side.
- Finishing the broth: Strain the broth through a large sieve, pressing on the bones to get all the flavour out.Separate several egg yolks from whites and discard the egg whites. Whisk the yolks together and slowly add broth as you whisk, tempering the eggs. When a decent amount of broth has been added, pour the mixture back into the saucepan and mix to combine.
- Slice up some shallots for the topping, and place it in water to keep it fresh.
- Boil the noodles according to the packet instructions.
- When everything is ready, begin to assemble. Start by pouring a small amount of the aromatic oil into a bowl; followed by a little of the tare, before pouring broth over it.Then add the noodles, and top with the chicken bits, crunchy chicken skins, sliced shallots, one or two halves of the eggs and the crispy ginger and garlic bits from the aromatic oil. Complete!
Product used in recipe
- Hakubaku - Hakubaku Organic Soba
- Lee Kum Kee - Premium Soy Sauce
