Steps

1. Place 80g chicken breast in a bowl and rub in 1 pinch of salt.
   🕒 06:08
2. Put the chicken breast in a sealed container, cover with plastic wrap, and microwave at 600W for 1 minute 50 seconds to 2 minutes.
   🕒 06:17
3. After heating, leave it in the microwave to cook through with residual heat.
   🕒 06:31
4. Take out the cooked chicken breast and cut it into easy-to-eat pieces. Reserve the steaming liquid; do not discard.
   🕒 09:03
5. Reserve the green part of the long green onion for scallion oil, finely chop the white part of the long green onion (20g). Also chop small green onions (to taste).
   🕒 06:42
6. In a frying pan, add 1 ½ tbsp lard and the green part of the long green onion, then heat over medium heat.
   🕒 07:11
7. Heat until the scallions turn golden and fragrant to make scallion oil. Turn off the heat and let it cool slightly.
   🕒 07:27
8. To the cooled frying pan, add 500cc water and 1 sheet of kombu (3g).
   🕒 08:20
9. Turn on the heat, and once boiling, simmer for 5 minutes to extract the kombu umami. Afterwards, remove the kombu.
   🕒 08:45
10. Add 3 shakes garlic powder, 3 shakes white pepper, the steaming liquid from the microwaved chicken breast, and 1 tsp fish sauce to the soup. 【PRO TIP!】 Simmering the fish sauce removes its strong odor, leaving behind umami and saltiness, adding depth to the shio ramen. The chicken breast steaming liquid also contributes to the soup's depth.
    🕒 12:32
11. Once the soup boils, add the noodles from 1 package of Sapporo Ichiban Shio Ramen and cook them al dente for about 2 minutes, shorter than the package instructions.
    🕒 12:16
12. Once the noodles are cooked, dissolve in the soup packet included with Sapporo Ichiban Shio Ramen.
    🕒 13:35
13. Serve the noodles and soup in a bowl, then garnish with the finely chopped white part of the long green onion (20g), the sliced chicken breast, chopped small green onions (to taste), and the attached sesame seeds to finish.
    🕒 13:51