Steps

1. Slice the ginger thinly.
   🕒 04:23
2. Crush the garlic and peel.
   🕒 04:35
3. Cut the green part of the green onion for the scallion oil.
   🕒 05:15
4. Finely chop 40g of green onion for the soup.
   🕒 05:23
5. Add 800cc water to a pot, then break and add 5g kombu.
   🕒 06:10
6. Add 25g garlic and 15g ginger to the pot and place over heat.
   🕒 06:42
7. Add 1.5 tsp salt, 1 tbsp fish sauce, 8 shakes table black pepper, 10 shakes Haimy, 1.5 tbsp Mirin (Sweet Rice Wine), and 1.5 tbsp sake to the pot.
   🕒 06:47
8. Once boiling, add 350g chicken breast, cover, turn off the heat, and let sit for 40 minutes. 【Tip!】 By not boiling vigorously and cooking with residual heat after turning off the heat, the chicken breast will turn out tender.
   🕒 07:59
9. Add 3 tbsp lard to a frying pan and heat over high heat.
   🕒 09:36
10. Add the previously cut green part of the green onion, and once it starts crackling, reduce to low heat and cook until crispy.
    🕒 10:09
11. Transfer the completed scallion oil to a small pot.
    🕒 12:35
12. Remove the chicken breast that was left for 40 minutes from the pot and prepare it for later topping. Remove the kombu.
    🕒 12:50
13. Bring water to a boil in another pot, preparing to cook the Chinese noodles.
    🕒 12:53
14. Add 2 shakes Haimy and 2 shakes salt to a ramen bowl.
    🕒 13:03
15. Reheat the soup to keep it piping hot.
    🕒 13:27
16. Boil 1 serving Chinese noodles in the boiling water according to package directions.
    🕒 13:56
17. Place the boiled Chinese noodles into the ramen bowl.
    🕒 14:40
18. Pour the soup into the ramen bowl, straining it through a sieve.
    🕒 14:50
19. Drizzle the warmed scallion oil over the top. Add crispy scallions if desired.
    🕒 14:53
20. Add chopped green onion to taste.
    🕒 15:05
21. Arrange the prepared chicken breast chashu.
    🕒 16:03
22. Sprinkle Ajishio to taste over the chashu.
    🕒 16:17