Makes: 4 servings
Preparation and cooking time: 1 hour 30 minutes


Fried Chicken:
1½ cup full cream milk
1 ½ tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 pieces eggs
1/2 kilo chicken cuts
1½ cup flour
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons baking powder
2 teaspoons salt
½ teaspoon white pepper powder
Oil, for frying

5 pieces garlic cloves, smashed
2 pieces ginger, 1-inch in size, smashed
2 pieces leek stalks, smashed
8 pieces dried shitake mushrooms
6 cups chicken broth
¼ cup soy sauce
¼ cup mirin
2 tablespoons miso paste
4 cups fresh egg noodles
Nori sheet
Spring onions/ leeks, chopped


Fried Chicken:
1. In a bowl, mix together milk and lemon and allow to sit for 5-10 minutes. Add salt, pepper, garlic and onion powders, and eggs. Whisk together until well combined.
2. Fully submerge chicken thighs into the marinade mixture and marinate for 30 minutes. Take out chicken and place on a tray.
3. In a separate bowl, combine flour, cornstarch, garlic and onion powders, salt, and white pepper and whisk together.
4. Dip the chicken in the flour mixture to fully coat. Dip chicken back into the milk marinade then back again into the flour.
5. Fry coated chicken in oil 2-3 pieces at a time until golden brown.

1. In a pot over medium heat, bring chicken broth to a boil. Add shitake mushrooms, garlic, ginger, and leeks. Simmer until shitake mushrooms rehydrate. Remove mushrooms, slice into quarters, and return to broth.
2. Add soy sauce and mirin and bring to a boil. Reduce temperature to simmer for about 10 minutes then stir in miso paste to dissolve. Strain soup and keep hot
3. In a bowl, place a portion of noodles and ladle in the soup over the noodles, then top with a sliced boiled egg, the fried chicken, nori sheets, and sliced spring onions.

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