Serves 1
Directions
- 1Finely chop some shallots.
- 2Slice some garlic.
- 3Grate some ginger.
- 4Add chili flakes to a metal bowl.
- 5Add the finely chopped shallots to the bowl.
- 6Add the grated ginger to the bowl.
- 7Add Sichuan peppercorns, salt, pepper, chilli powder, and sesame seeds to the bowl.
- 8Heat oil in a pan until simmering, then pour it over the ingredients in the bowl.
- 9Stir the mixture well.
- 10Transfer the chili oil to a jar.
- 11Boil eggs in water.
- 12Transfer the boiled eggs to an ice bath.
- 13Peel the eggs.
- 14Place the peeled eggs in a container and cover them with soy sauce to marinate.
- 15Add minced garlic to chicken thighs.
- 16Marinate the chicken thighs.
- 17Add shallots to a pan.
- 18Add green onions to the pan.
- 19Add garlic and ginger to the pan.
- 20Stir the ingredients in the pan.
- 21Add chicken stock to the pan.
- 22Add umami broth and miso paste to the pan and stir.
- 23Fry the marinated chicken thighs in a pan until nicely seared on both sides.
- 24Remove the chicken thighs and set them aside.
- 25Add pak choi to the pan and fry until golden brown.
- 26Boil noodles in a pan of water.
- 27Slice the cooked chicken.
- 28Slice the marinated egg.
- 29Strain the broth.
- 30Pour the broth into a bowl.
- 31Add the cooked noodles to the bowl.
- 32Add the sliced chicken to the bowl.
- 33Add the pak choi to the bowl.
- 34Add the soft-boiled soy eggs to the bowl.
- 35Garnish with spring onions and the chili oil.
Ingredients
- some shallots
- some garlic
- some ginger
- some chilli flakes
- some Sichuan peppercorns
- some salt
- some pepper
- some chilli powder
- some sesame seeds
- some oil
- some eggs
- some soy sauce
- some chicken thighs
- some green onions
- some chicken stock
- some umami broth
- some miso paste
- some pak choi
- some noodles
- some seaweed
Equipment
cutting boardknifegratermetal bowljarpantongsbowlsladlestrainer
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