Recipe Details

Prepare the chicken stock:

1. Wash and clean all the chicken parts. Place inside a large heavy bottom pot.
2. Bring the chicken to a boil.
3. Char the yellow onion, garlic and ginger either using the stove directly, or place them in a preheated oven at 200 deg grill setting for about 15 minutes until they are slightly burnt.
4. Skim off the scum from the top of the pot, then add the charred aromatics (onion, garlic and ginger) into the pot with the chicken. Cover and let it simmer for at least 4 hours. Check in once in while to see that there's enough water covering the chicken.
5. Mash the chicken pieces using your ladle, or a potato masher, to get the gelatinous parts of the chicken out. You want to break the chicken down to almost just bones.
6. After 6 or 8 hours, strain the chicken broth into a separate pot.

Prepare the chicken meatballs:

1. Add chicken breast, garlic, cornflour and salt into a food processor. Blend all the ingredients together.
2. Roll out the chicken into meatballs.
3. Cook in the strained chicken broth once it is ready.

Prepare the chicken chashu:

1. Add mirin, soy sauce, light soy sauce and ginger garlic paste to the boneless chicken thigh. Combine everything and cover then set aside.
2. Heat up a cast iron skillet with a teaspoon of oil and grill the chicken thighs, skin side down first, for at least 6 minutes on medium low heat before flipping to cook to the other side.
3. Cut into slices and serve with ramen noodles and broth.

To serve the ramen:

1. Bring a pot of water to a boil then cook the ramen noodles as per directions on the packet. Strain then place in ramen bowl.
2. Add 2 spoonfuls of dashi stock to ramen bowl.
3. Add 4 spoonfuls of chicken broth to ramen bowl.
4. Serve with hanjuku eggs, chicken chashu, chicken meatballs, spring onion and garlic chilli oil.