Gaikokujin Chicken Ramen

Method

1. Chop the chicken thighs into bite-sized pieces and slice the vegetables, separating the white and green parts of the spring onions, separating the pak choi stems from the leaves, and peeling the carrot into ribbons for the garnish.

   10 mins

2. Heat the olive oil in a very large saucepan or stockpot over medium-high heat, then fry the chicken along with the white parts of the spring onions, crushed garlic, sliced red chilli and ginger.

   5 mins

3. Once the chicken is sealed and browned, add the sliced leek and cook everything together, stirring regularly, until the leek softens and turns translucent.

   5 mins

4. Pour in the chicken stock, beef stock and soy sauce.

5. Add the sliced pak choi stems to the pot.

6. Bring to a gentle boil, reduce the heat and leave to simmer for 15 minutes.

   15 mins

7. While the broth simmers, bring a separate saucepan of water to a rolling boil. Carefully lower the 4 eggs into the boiling water using a spoon and boil for 6 minutes, then immediately transfer them to a bowl filled with ice and cold water. Once completely cooled, peel off the shells and halve each egg lengthways.

   6 mins

8. Cook the ramen noodles in a separate pan according to the packet instructions.

   4 mins

9. Add the sliced mushrooms and the 500 ml of water to the simmering broth.

10. Stir in most of the green parts of the spring onions, holding a handful back for the final garnish.

11. Once the broth returns to the boil, add the pak choi leaves and cook for 1 minute until just wilted.

    1 min

12. Drain the cooked noodles and divide them between four serving bowls, adding a drop of sesame oil to each bowl.

13. Ladle the piping hot broth, chicken and vegetables over the noodles.

14. Garnish each bowl with two egg halves, carrot ribbons, the reserved spring onion greens and a sprinkling of sesame seeds.