Chicken Udon

Method8 steps · about 13 min

1. 1

   Step 1: Stir all 2½ cups low-sodium chicken stock, 2 teaspoons soy sauce, 1 teaspoon sugar and ½ teaspoon salt together until the salt and sugar dissolve. Cut the chicken thighs into bite-size pieces, leaving a little skin on each piece. Separate the scallion (2) stems and greens; cut the stems into 2-inch lengths and thinly slice the greens diagonally. Beat the egg (1) in a jug with a spout. Have two servings of already pre-boiled udon ready; any raw fresh or dried noodles need separate cooking and rinsing first.

   Uses 2½ cups low-sodium chicken stock · 2 teaspoons soy sauce · 1 teaspoon evaporated cane sugar · 1/2 teaspoon salt · 200 g boneless skin-on chicken thighs, cut into bite-size pieces · 2 scallions, stems cut 2 inches long and greens thinly sliced diagonally · 2 servings pre-boiled udon noodles, such as frozen cooked udon · 1 large egg, beaten

   
2. 2

   Step 2: Heat a high-sided nonstick pan over high heat. Add all the prepared chicken pieces skin-side down and leave them undisturbed until some fat renders from the skin.

   Uses Bite-size skin-on chicken thigh pieces

   
3. 3

   Step 3: Add all the prepared scallion stems between the chicken pieces. Leave the chicken skin-side down until evenly golden brown. Turn only the scallions if they brown faster, so they do not burn.

   Uses Chicken pieces and rendered fat in pan · Prepared scallion stems

   
4. 4

   Step 4: Add all 2 tablespoons sake to the browned chicken and scallion stems, using it to loosen the browned bits from the pan.

   Uses Browned chicken and scallion stems · 2 tablespoons sake

5. 5

   Step 5: When most of the sake liquid has evaporated, add all the prepared stock-and-seasoning mixture and bring to a boil. Skim off and discard any surface scum.

   Uses Deglazed chicken and scallion pan · Prepared chicken stock, soy, sugar and salt mixture

6. 6

   Step 6: Add both servings of the ready pre-boiled udon and cook in the soup until the noodles are heated through and the chicken pieces are fully cooked to 74°C in their thickest parts.

   Uses Boiling seasoned stock with chicken and scallion stems · Two servings ready pre-boiled udon

7. 7

   Step 7: Add some of the prepared scallion greens, reserving the rest for serving. Pour all the beaten egg in a thin stream around the pan from about a foot above, letting it bloom into fluffy clouds.

   Uses Hot udon soup with cooked chicken · Some sliced scallion greens · Beaten large egg

8. 8

   Step 8: Keep heating gently until the egg is fully cooked and set throughout. Divide all the chicken, udon and soup between two bowls. Add the reserved scallion greens and, if desired, shichimi togarashi to taste.

   Uses Chicken-udon soup with streamed egg · Remaining sliced scallion greens · Shichimi togarashi, optional garnish to taste