Steps

1. Bring water to a boil for cooking the ramen noodles.
   🕒 00:40
2. Cut 120g chicken thigh into bite-sized pieces.
   🕒 00:43
3. Finely chop 30g long green onion.
   🕒 01:52
4. Finely chop 1 clove garlic.
   🕒 02:34
5. Boil 1 egg in boiling water for 7 and a half minutes to make a soft-boiled egg.
   🕒 03:07
6. Heat 1 tbsp lard in a frying pan, then add chicken thigh, finely chopped garlic, and long green onion. Stir-fry until the chicken is browned. 【ここがコツ！】 By charring the green onion and garlic, you create an aromatic oil.
   🕒 03:53
7. Add 100cc sake to the stir-fried ingredients and simmer until the liquid reduces.
   🕒 06:50
8. Once the egg is boiled, transfer it to cold water before peeling.
   🕒 07:28
9. To the reduced mixture in the frying pan, add 300cc water, 1 and 1/2 tsp chicken stock powder, 1/3 tsp salt, 1 tsp oyster sauce, 1 tsp Mirin (Sweet Rice Wine), and table pepper to taste, then bring to a boil.
   🕒 09:17
10. Cook 1 serving Chinese noodles in the same boiling water used for the egg.
    🕒 10:33
11. Thoroughly drain the cooked Chinese noodles and place them in a bowl.
    🕒 12:10
12. Pour the soup over the noodles in the bowl, top with the soft-boiled egg. Serve with yuzu kosho to taste, if desired.
    🕒 12:53