Cooking Time: 30 minutes
Ingredients (Serves 2)
- 3 Pieces of Chicken Thighs, deboned, skin on (optional).
- 8 or more Pieces of shiitake mushrooms (Reserve the mushroom soaking water)
- 8 Slices of Ginger
- 8 Gloves of Garlic
- 2 Stems of Spring Onions (optional)
- 2 tbsp Sesame Oil
- 1.5 L of Hot Water
- Salt to taste
Instructions
- Soak: Soak the mushrooms in the water.
- Prepare the Chicken: Chop the chicken thighs into bite-sized pieces.
- Prepare the Broth: Pour 2 tbsp of sesame oil into the pot and cook on medium heat. Add ginger slices, garlic gloves and spring onions and sauté until fragrant.
- Sear the Chicken: Sear the deboned chicken thigh skin-side down in the same pot to render the fat.
- Make the Broth: Once the chicken is cooked golden brown, add the hot water, mushrooms and mushrooms soaking water ( all in!). Cook on low heat and simmer for 30 minutes until the chicken is tender.
- Cook the Noodles: In a separate pot, cook the noodles accordingly to packet instructions, then drain thoroughly.
- Serve: Place the noodles in a bowl and pour the chicken soup on top.
- Final Touch: Finish with a little sesame oil for extra aroma.
Chef's Notes:
Ginger + Sesame oil = Magic. The aroma of ginger and sesame oil instantly makes everything feel better.