Steps

1. Add approx. 600ml (2.5 cups) water to a pot and bring to heat. Once steam starts to rise, add 3 Chicken Fillets.
   🕒 01:01
2. Cover with a lid, bring to a boil over medium heat, then reduce heat to low and let sit for 6-7 minutes.
   🕒 01:14
3. Transfer the chicken fillets to a bowl, pour in enough broth to cover, and cool in an ice bath. This is the key! To ensure tenderness, turn off the heat once it boils and let it sit for 6-7 minutes.
   🕒 02:40
4. To the water used for boiling the chicken, add a little over 1/2 packet (approx. 5g) Kombu Dashi (Kelp Stock) Granules, 1/2 tsp Salt, 1 tbsp Sugar, 1 tbsp Cooking Sake (Rice Wine), 4 tbsp Vinegar, and Sichuan Peppercorns (whole) to taste. Bring to a simmer.
   🕒 01:22
5. Transfer the simmering broth to a bowl and cool it down in an ice bath.
   🕒 02:46
6. Once the chicken fillets have cooled down, shred them by hand.
   🕒 03:09
7. In a separate bowl, mix together 2 tbsp Sesame Oil, 1/2 tsp Salt, a pinch of Pepper, and 1 tbsp Cooking Sake (Rice Wine) to create the seasoning for the chicken.
   🕒 03:13
8. Add the prepared seasoning mixture to the shredded chicken and mix well.
   🕒 03:50
9. Peel the cucumber and cut it into thin julienne strips. Trim the root of the myoga and thinly slice it lengthwise.
   🕒 04:35
10. Add 2 servings of Chuka Noodles (Chinese Noodles) to boiling water and cook for approximately 2 minutes, stirring occasionally.
    🕒 04:15
11. Drain the cooked noodles and rinse them thoroughly in ice-cold water to remove excess starch. Drain well.
    🕒 05:19
12. Place the noodles in serving bowls and pour the chilled soup over them.
    🕒 05:32
13. Garnish with the shredded chicken, julienned cucumber, and sliced myoga for a colorful presentation. Enjoy!
    🕒 06:07