Directions
- 1Season bone-free fowl thighs with salt and pepper noir.
- 2Place the seasoned chicken thighs skin side down in a cold pan.
- 3Cook the chicken until the fat is rendered from the skin.
- 4Pour out the rendered chicken fat into a mug for later use.
- 5Prepare a glaze by mixing oyster sauce and rice-based wine in a small bowl.
- 6Brush the glaze over the cooking chicken thighs.
- 7Once crispy, remove the chicken thighs from the pan and place them on a baking tray.
- 8Transfer the chicken thighs to an oven set at 120 degrees Celsius to keep warm and finish cooking.
- 9Char the corn in the residual chicken flavor in the pan.
- 10Mix miso and curry chilli oil with the reserved chicken fat.
- 11Brush the mixture onto the charred corns.
- 12Place the coated corns on the baking tray with the chicken thighs and return them to the oven.
- 13Rehydrate dried wakame seaweed in a bowl.
- 14Pour the chicken broth (made from simmering roasted carcass, spring onions, starry anuses, fennel seeds, clove, carrot, and onion) into a saucepan.
- 15Bring the broth to a warm temperature.
- 16Boil eggs for six minutes, then ice them to stop the cooking process.
- 17Add dashi and chicken soup powder to the broth to finish it.
- 18Slice and chill spring onion and chilli for topping.
- 19Cook the noodles according to package instructions.
- 20Halve the cooked eggs.
- 21Cut the chicken thighs and corn into manageable pieces for serving.
- 22Assemble the bowl by first placing noodles.
- 23Add the rehydrated seaweed, chicken, halved eggs, and corn.
- 24Ladle the hot broth over the ingredients.
- 25Top with fermented soybeans in chilli oil, sliced spring onions, and chilli.
Ingredients
- chicken broth
- 4 bone-free fowl thighs
- salt
- pepper noir
- oyster sauce
- rice-based wine
- 2 corns
- miso
- curry chilli oil
- chicken fat
- dried wakame seaweed
- light chicken stock
- spring onions
- starry anuses
- fennel seeds
- clove
- carrot
- onion
- 2 eggs
- dashi
- chicken soup powder
- chilli
- noodles
- fermented soybeans in chilli oil
Equipment
pantongsovensmall bowlwhiskbaking traysaucepanchopping boardknifesoup ladlebowlchopsticks
Tips
- Seasoning the chicken skin-side down from a cold pan helps to extract fat and make the skin crispy.
- Using chicken fat to brush and coat the corn adds extra flavor.
- Icing the boiled eggs after cooking stops them from cooking further and makes them easier to peel.
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