Crispy Chicken & Spicy Corn Noodle Soup

60 mins
Serves 1
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Directions

  1. 1Season bone-free fowl thighs with salt and pepper noir.
  2. 2Season bone-free fowl thighs with salt and pepper noir.
  3. 3Season bone-free fowl thighs with salt and pepper noir.
  4. 4Place the seasoned chicken thighs skin side down in a cold pan.
  5. 5Place the seasoned chicken thighs skin side down in a cold pan.
  6. 6Place the seasoned chicken thighs skin side down in a cold pan.
  7. 7Cook the chicken until the fat is rendered from the skin.
  8. 8Cook the chicken until the fat is rendered from the skin.
  9. 9Cook the chicken until the fat is rendered from the skin.
  10. 10Pour out the rendered chicken fat into a mug for later use.
  11. 11Pour out the rendered chicken fat into a mug for later use.
  12. 12Pour out the rendered chicken fat into a mug for later use.
  13. 13Prepare a glaze by mixing oyster sauce and rice-based wine in a small bowl.
  14. 14Prepare a glaze by mixing oyster sauce and rice-based wine in a small bowl.
  15. 15Prepare a glaze by mixing oyster sauce and rice-based wine in a small bowl.
  16. 16Brush the glaze over the cooking chicken thighs.
  17. 17Brush the glaze over the cooking chicken thighs.
  18. 18Brush the glaze over the cooking chicken thighs.
  19. 19Once crispy, remove the chicken thighs from the pan and place them on a baking tray.
  20. 20Once crispy, remove the chicken thighs from the pan and place them on a baking tray.
  21. 21Once crispy, remove the chicken thighs from the pan and place them on a baking tray.
  22. 22Transfer the chicken thighs to an oven set at 120 degrees Celsius to keep warm and finish cooking.
  23. 23Transfer the chicken thighs to an oven set at 120 degrees Celsius to keep warm and finish cooking.
  24. 24Transfer the chicken thighs to an oven set at 120 degrees Celsius to keep warm and finish cooking.
  25. 25Char the corn in the residual chicken flavor in the pan.
  26. 26Char the corn in the residual chicken flavor in the pan.
  27. 27Char the corn in the residual chicken flavor in the pan.
  28. 28Mix miso and curry chilli oil with the reserved chicken fat.
  29. 29Mix miso and curry chilli oil with the reserved chicken fat.
  30. 30Mix miso and curry chilli oil with the reserved chicken fat.
  31. 31Brush the mixture onto the charred corns.
  32. 32Brush the mixture onto the charred corns.
  33. 33Brush the mixture onto the charred corns.
  34. 34Place the coated corns on the baking tray with the chicken thighs and return them to the oven.
  35. 35Place the coated corns on the baking tray with the chicken thighs and return them to the oven.
  36. 36Place the coated corns on the baking tray with the chicken thighs and return them to the oven.
  37. 37Rehydrate dried wakame seaweed in a bowl.
  38. 38Rehydrate dried wakame seaweed in a bowl.
  39. 39Rehydrate dried wakame seaweed in a bowl.
  40. 40Pour the chicken broth (made from simmering roasted carcass, spring onions, starry anuses, fennel seeds, clove, carrot, and onion) into a saucepan.
  41. 41Pour the chicken broth (made from simmering roasted carcass, spring onions, starry anuses, fennel seeds, clove, carrot, and onion) into a saucepan.
  42. 42Pour the chicken broth (made from simmering roasted carcass, spring onions, starry anuses, fennel seeds, clove, carrot, and onion) into a saucepan.
  43. 43Bring the broth to a warm temperature.
  44. 44Bring the broth to a warm temperature.
  45. 45Bring the broth to a warm temperature.
  46. 46Boil eggs for six minutes, then ice them to stop the cooking process.
  47. 47Boil eggs for six minutes, then ice them to stop the cooking process.
  48. 48Boil eggs for six minutes, then ice them to stop the cooking process.
  49. 49Add dashi and chicken soup powder to the broth to finish it.
  50. 50Add dashi and chicken soup powder to the broth to finish it.
  51. 51Add dashi and chicken soup powder to the broth to finish it.
  52. 52Slice and chill spring onion and chilli for topping.
  53. 53Slice and chill spring onion and chilli for topping.
  54. 54Slice and chill spring onion and chilli for topping.
  55. 55Cook the noodles according to package instructions.
  56. 56Cook the noodles according to package instructions.
  57. 57Cook the noodles according to package instructions.
  58. 58Halve the cooked eggs.
  59. 59Halve the cooked eggs.
  60. 60Halve the cooked eggs.
  61. 61Cut the chicken thighs and corn into manageable pieces for serving.
  62. 62Cut the chicken thighs and corn into manageable pieces for serving.
  63. 63Cut the chicken thighs and corn into manageable pieces for serving.
  64. 64Assemble the bowl by first placing noodles.
  65. 65Assemble the bowl by first placing noodles.
  66. 66Assemble the bowl by first placing noodles.
  67. 67Add the rehydrated seaweed, chicken, halved eggs, and corn.
  68. 68Add the rehydrated seaweed, chicken, halved eggs, and corn.
  69. 69Add the rehydrated seaweed, chicken, halved eggs, and corn.
  70. 70Ladle the hot broth over the ingredients.
  71. 71Ladle the hot broth over the ingredients.
  72. 72Ladle the hot broth over the ingredients.
  73. 73Top with fermented soybeans in chilli oil, sliced spring onions, and chilli.
  74. 74Top with fermented soybeans in chilli oil, sliced spring onions, and chilli.
  75. 75Top with fermented soybeans in chilli oil, sliced spring onions, and chilli.

Ingredients

  • chicken broth
  • chicken broth
  • chicken broth
  • 4 bone-free fowl thighs
  • 4 bone-free fowl thighs
  • 4 bone-free fowl thighs
  • salt
  • salt
  • salt
  • pepper noir
  • pepper noir
  • pepper noir
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • rice-based wine
  • rice-based wine
  • rice-based wine
  • 2 corns
  • 2 corns
  • 2 corns
  • miso
  • miso
  • miso
  • curry chilli oil
  • curry chilli oil
  • curry chilli oil
  • chicken fat
  • chicken fat
  • chicken fat
  • dried wakame seaweed
  • dried wakame seaweed
  • dried wakame seaweed
  • light chicken stock
  • light chicken stock
  • light chicken stock
  • spring onions
  • spring onions
  • spring onions
  • starry anuses
  • starry anuses
  • starry anuses
  • fennel seeds
  • fennel seeds
  • fennel seeds
  • clove
  • clove
  • clove
  • carrot
  • carrot
  • carrot
  • onion
  • onion
  • onion
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • dashi
  • dashi
  • dashi
  • chicken soup powder
  • chicken soup powder
  • chicken soup powder
  • chilli
  • chilli
  • chilli
  • noodles
  • noodles
  • noodles
  • fermented soybeans in chilli oil
  • fermented soybeans in chilli oil
  • 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.
Crispy Chicken & Spicy Corn Noodle Soup | Clip Recipe