Japanese chicken ramen

Ingredients

For 4 servings

• •4 4 Chicken escalope(s)
• •400 g 400 g Noise ramen(s)
• •4 4 cube(s) KUB® OR MAGGI®
• •8 c. à soupe 8 Tbsp Soya Sauce
• •4 c. à soupe 4 tablespoons Sesame oil
• •8 c. à café 8 c. Coffee seeds Sesame seeds
• •4 4 Egg(s)
• •4 4 Garlic cover(s)
• •4 4 Booth
• •6 c. à soupe 6 tablespoons Mirin

Method

1. 1.Boil a large saucepan of salted water and cook the noodles according to the package instructions. Drain them and spread them in the bowls. Meanwhile, cook the eggs 6 minutes in boiling water to obtain calves eggs. Then dip them in cold water, slic them gently and store.
2. 2.Finely chop the chives and put them aside. Cut the chicken into small pieces to ensure uniform cooking.
3. 3.Sauté the chicken in a hot pan until slightly golden. Add a fillet of soy sauce and some MIRIN. Let cook until the chicken is well soaked and slightly caramelized, then remove from the heat and reserve.
4. 4.In a saucepan, bring 1 litre of water to a boil, then dissolve the chicken broth cubes. Stir in soy sauce, mirin and sesame oil, then add the crushed garlic pods. Let simmer for a few minutes so that the flavors develop well.
5. 5.Pour the hot broth over the noodles. Spread the chicken pieces in the bowls. Cut the eggs in half and spread them on the plates. Add the thinned chives and some sesame seeds, then serve immediately.