Ingredients
- 4 x chicken thighs
- 7 tbsp soy sauce
- 2 tbsp Mirin
- 1 tbsp brown sugar
- 4 cups chicken broth
- 1 cup shiitake mushrooms
- 4 cloves of garlic
- 2 tbsp Fresh ginger
- 1 x bunch of Asian greens (Chinese broccoli)
- 4 x portions of ramen noodles
- 4 x eggs
- 4 x spring onions
Method
- Place all marinade ingredients (2 tbsp soy sauce, 1 tbsp Marin, 1 gloves of garlic, ginger finely chopped ) in a bowl and mix. Add the chicken thighs and marinate for at least 1hour
- Pre-heat oven to 200 degrees. Line a baking tray with baking paper. Place the marinated chicken flat side down on the tray and bake for 15mins.
- While the chicken is cooking, make the glaze. Combine 1tbsp brown sugar and 2tbsp of soy sauce.
- After the chicken has cooked for 15mins pour the glaze over the top and cook for a further 10mins until cooked through. Once cooked slice up and set aside.
- In a large pot add 4 cups of chicken stock, 3 x spring onions, 2 gloves of garlic and 1 tbsp ginger, 2 tbsp soy sauce and 1 tbsp mirin. Bring to the boil and then turn down and let it simmer for 15mins. Slice up your mushrooms and add to the base. Let it cook for the further 5mins until the mushrooms are soft. Your base is now ready.
- Bring another pot of water to the boil. Once boiling add your ramen noodles. Place them in the pot and follow cooking instructions on the packet.
- Boil your eggs until cooked. Once cooked peel and cut in half
- Toss Asian greens through 1 x clove of garlic and 1 tbsp soy sauce. Steam Asian greens in the microwave until soft.
- Assembly: place ramen noodles in the bottom. Then add your boiled egg sliced in half. Then your Asian greens, sliced chicken and broth. Top with shallots and chilli.
Product used in recipe
- Obento - Mirin Seasoning
