Steps

1. In a zip-top bag, combine 1 chicken thigh (200-250g), 3-4 tbsp Koji Salt, 150ml Cooking Sake (Rice Wine), and 1/2 tsp salt. Remove excess air and seal.
   🕒 00:18
2. Gently massage the ingredients, then add about 5cm of the green part of a leek, 1 slice of ginger, 1 chili pepper, and 5-6 Sichuan peppercorns. Let it sit for about 15 minutes.
   🕒 00:24
3. Place 2 liters of water and a shallow plate in a pot. Add the sealed bag with the marinated chicken. Bring to a boil, then turn off the heat, cover, and let it steep for 15 minutes.
   🕒 00:27
4. Flip the bag and let it sit at room temperature with the lid on until it cools down. This is how you make the pre-cooked chicken and its broth.
   🕒 00:30
5. Freeze 1 block of firm tofu completely.
   🕒 00:47
6. Make a few cuts on the frozen tofu, then microwave for 2-3 minutes to thaw. Drain off the excess water. This is the key! Freezing and then thawing creates a spongy texture that absorbs the soup flavor beautifully.
   🕒 00:59
7. Rehydrate 40g of glass noodles in hot water and cut them into desired lengths. Thinly slice seasonal greens, leek, and ginger.
   🕒 01:41
8. Heat 1 tbsp of refined sesame oil in a frying pan and sauté the leek and ginger.
   🕒 01:49
9. Once fragrant, add half of the prepared Bai You Ji broth.
   🕒 02:10
10. Add the thawed and drained firm tofu and the pre-cooked chicken (chopped into bite-sized pieces).
    🕒 02:21
11. Pour in 300ml of water until the ingredients are just covered, then add the glass noodles.
    🕒 02:30
12. Cover and bring to a boil over high heat, then reduce to medium heat and simmer for 6-7 minutes. This is the key! Utilizing the pre-cooked chicken broth as a concentrated soup base creates an authentic chicken soup flavor.
    🕒 02:58
13. Taste the broth. If it's not flavorful enough, add the remaining Bai You Ji broth.
    🕒 03:54
14. Add a little pepper and 2 tbsp of Cooking Sake (Rice Wine).
    🕒 04:23
15. Add seasonal greens (like chrysanthemum greens) and stir to combine everything.
    🕒 04:58
16. Cover again and simmer for 1-2 minutes.
    🕒 05:04
17. Drizzle with 1 tbsp of sesame oil as a finishing touch. It's ready to serve!
    🕒 05:35