Chicken Soboro Mazemen
Enjoy making Adam Liaw's Chicken Soboro Mazemen with minced Lilydale chicken thigh fillets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lilydalefreerange.com.au.
Cooking tools:
- Spice grinder
- Food processor
- Kitchen scale
- Egg separator
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Colander
- Wooden spoon
- Spatula
- Tongs
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Stove
- Kitchen shears
Ingredients
- 500g Lilydale Free Range Chicken Thigh Fillets
- 1 tbsp canola oil
- 1 tbsp fish sauce
- 2 tsp dark soy sauce
- 2 tbsp sake (or 1 tbsp vodka)
- 3 tsp sugar
- 2 sheets nori, cut into thin 5cm strips
- 600 g thin yellow (ramen) noodles
- ½ cup garlic chives, cut into ½ cm lengths
- ½ cup finely sliced spring onions
- 4 egg yolks
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- ¾ cup canola oil
- 8 cloves garlic, roughly chopped
- 2 dried shiitake mushrooms
- ½ cup bonito flakes
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