Steps

1. Add 1L water and 100g chicken minced meat to a pot, mix well, and bring to a boil.
   🕒 01:01
2. Once boiling, reduce heat, cover, and simmer for 15 minutes. Skim off any scum that forms. (Key Tip!) Mixing lightly at the beginning and avoiding excessive stirring afterward helps in scum formation for easier removal.
   🕒 02:06
3. After 15 minutes, strain the minced meat through a sieve. Reserve the broth.
   🕒 04:04
4. Heat 1 tbsp Toasted Sesame Oil in a frying pan and sauté 1 tsp garlic and 1 tsp ginger until fragrant.
   🕒 04:22
5. Once fragrant, add the strained minced meat and stir-fry lightly.
   🕒 04:47
6. Add 1 tbsp Cooking Sake (Rice Wine), 1 tsp+ Soy Sauce, and 2 tbsp Dried Onion, and stir everything together.
   🕒 04:57
7. Add 3 tbsp Broth and let it reduce. Stir in 1/3 tsp Doubanjiang (Spicy Bean Paste) and cook until the liquid evaporates. (Key Tip!) Even with strained minced meat, dried onion and doubanjiang will add richness and umami.
   🕒 05:26
8. Adjust the seasoning in the broth by adding 1 tbsp Soy Sauce, 1/2 tsp Salt, and a pinch of Pepper. (Key Tip!) Season the broth to be slightly stronger than clear soup.
   🕒 06:27
9. Add the noodles to the broth and cook according to package instructions (approx. 1 minute 30 seconds to 2 minutes). (Key Tip!) Boiling the noodles in the broth allows the starch from the noodles to thicken the soup, creating a street food-style consistency.
   🕒 07:03
10. Finish by adding a suitable amount of Toasted Sesame Oil.
    🕒 08:11
11. Pour the noodles and broth into a bowl. Briefly boil the bean sprouts in the broth and then generously top the noodles.
    🕒 08:31
12. Place the meat sauce in the center, and garnish with chives and a marinated egg. It's ready!
    🕒 08:57