Royalty Fast Food

Ingredients

• 2 chicken breasts (boneless)
• kosher salt and freshly ground black pepper, to season
• 1 tbsp unsalted butter
• 2 tsp vegetable oil
• 2 tsp fresh ginger, minced
• 1 tbsp fresh garlic, minced
• 3 tbsp soy sauce
• 2 tbsp mirin( It is a kind of rice wine similar to sake)
• 4 cups rich chicken stock(yakhni)
• 1 oz dried shitake mushrooms (or 1/2 cup fresh)
• sea salt, to taste
• 2 large eggs
• 1/2 cup scallions(green onion), sliced
• 2 (3 oz) packs of dried remaining noodles
• optional: fresh jalapeño or chili slices, for serving

Directions

• Cook the chicken*: Preheat the oven to 375℉. Season the chicken generously with salt and pepper.
• Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, and cook until the golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden.
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• Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
• Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin(rice wine kind), and stir to combine. Cook for another minute.
• Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
• Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke).
• Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
• Assemble the ramen bowls: Meanwhile, chop the scallions(green onion) and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the remaining noodles to the boiling water.
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• Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with fresh scallions, jalapeño, and the soft-boiled egg. Serve immediately.