To make chicken stock (A):
2 liters water
The bones of two whole chickens (or 1 tablespoon powdered chicken stock)
20g kombu (sun-dried kelp)
One onion (cut into large wedges)
Two stems of green onions (or one leek)
2 cloves of garlic (crushed)
20g ginger (sliced and crushed)
Put all (A) into a pot, bring to a boil and simmer for about 1 hour. Skim the froth from time to time, but there is no need to do that thoroughly because you may scoop the tasty chicken oil.
Strain the stock through a fine strainer.
Ingredients:
4 packets of ramen noodles
2 chicken thigh fillets with the skin on
4 tablespoons Kuwayaki BBQ sauce
1 zip-lock plastic bag
120ml soy sauce (Koikuchi, all-purpose soy sauce)
One green onion stem (finely sliced)
4 soft-boiled eggs (boiled for 5 minutes)
8 slices of kamaboko (steamed fish cake, if available)
30g wakame (cut into bite-size pieced)
Black pepper as needed
Method:
Place two chicken thigh fillets into the plastic bag with 4 tablespoons kuwayakai BBQ sauce. Keep it in the fridge overnight. Take the chicken meat out of the bag and wrap it with cling film. Cook in a microwave oven for about 5 minutes or until cooked then rest the meat until it cools off.
Take the cling film off the meat and brown the meat in a heated frying pan. Cut the meat into 5mm thick medallions.
Bring 2 liters of water to a boil and boil ramen noodles as instructed on the product.
Put 30ml soy sauce in each large bowl. Boil chicken stock.
When the noodles are cooked, put them into a sieve to drain the excess hot water. Pour 300ml boiling chicken stock into the bowls with the soy sauce and mix well with chopsticks. Add the drained ramen noodles to the bowl.
Arrange the chicken meat, fish cakes, boiled eggs (cut in half), green onions, wakame, and pepper then serve.