Ramen

Ingredients

• 4 chicken thighs, season however you like
• 1 chicken breast, season however you like
• 1 16 oz bag thin rice noodles, spaghetti style; you may not use all of it
• 6 cups chicken broth
• 2 cloves garlic, jarlick is fine
• 1 1/2 tsp jarred ginger
• 1 1/2 tbsp soy sauce
• 1 1/2 tsp sesame oil
• 1 1/2 tsp rice wine vinegar
• 1 1/2 tbsp chili crisp
• black pepper, a few cracks
• 4 eggs
• cilantro, to taste
• 5 green onions, or 4; diced, green parts preferred

Method

1. Bake the chicken thighs and chicken breast, seasoned however you like, until cooked through. Cut into pieces.
2. Cook the rice noodles. You may not use the whole bag and that's fine.
3. Bring the chicken broth to a boil. Add the garlic and jarred ginger and simmer 5 minutes.
4. Stir in the soy sauce, sesame oil, rice wine vinegar, chili crisp, and a few cracks of black pepper.
5. Add the cooked chicken.
6. Meanwhile, bring a small pot of water to a boil. Lower in the eggs and cook 6 1/2 minutes for jammy yolks. Transfer to an ice bath for about 1 minute, then peel and cut in half.
7. Ladle the hot broth over the noodles.
8. Top with the eggs, cilantro, and diced green onions.