Chicken Ramen

Ingredients:
4 Chicken Thighs
1 tbsp Butter
Salt + Pepper
2 tsp Sesame Oil
2 tsp Ginger
3 tsp Garlic
3 tbsp Soy Sauce
2 tbsp Mirin
4 cups Chicken Stock
1 Egg
1/2 cup Mushrooms, sliced
1 packet dried Ramen Noodles
2 tbsp Scallions, chopped

Instructions:
Preheat oven to 375 degrees. In an oven-safe skillet on medium heat, melt the butter and add the chicken thighs. Season with salt and pepper. Cook 5-7 minutes on each side, until golden, then bake for 20 minutes until cooked through.

In a large pot or Dutch oven on medium heat, add the sesame oil, garlic, and ginger. Cook 2-3 minutes. Add the soy sauce and mirin and cook for another few minutes. Add the chicken stock. Cover and bring to a boil.

Bring a small pot of water to a boil then reduce to a simmer. Cook the egg for 7 minutes, then remove and put in an ice bath to stop the cooking. Slice in half then set aside.

Uncover the broth and let simmer, uncovered, for 10 minutes. Add the mushrooms. Simmer another 10 minutes and season to taste.

Boil the ramen noodles until soft. Slice the chicken.

In a bowl, place the noodles and the chicken then add the broth to cover. Add the egg halves and scallions. Enjoy!