Marinade: mix the soy sauce and the mirin in a bowl.
Cook the eggs for 6 minutes in simmering water. Stop the cooking process by plunging the eggs into cold water for 10 minutes.
Peel the eggs and place in a bowl or bag, then add a little of the marinade and water, and leave the eggs to marinate. (marinate for at least 4 hours and up to 48 hours).
Peel and slice the onion (or leek) and the piece of ginger. Peel and crush the garlic.
Rinse the bean sprouts. Cut the stems off the shiitake, and halve any with large caps.
Cut the pak choi in half and cook in salted boiling water for 3 minutes. (Drain once they are done).
Add a knob of Sublim’ “L’Intense” duck fat into a saucepan over a medium heat,
and lightly brown the ginger, onion (or leek) and garlic.
Add the water (or stock), marinade and shiitake, and simmer for 10 minutes.
In a frying pan over a medium heat, warm the Sublim’ “L’Intense” duck fat, season the chicken fillets with salt and pepper and fry for 5 mins on each side, then rest in the pan.
Cook the noodles in boiling water, drain and keep warm (reserve a little of the cooking water).
Remove the ginger from the stock and add the pak choi.
In the bowls, roll up the noodles, add the pak choi, bean sprouts, and mushrooms, then pour over the hot stock.
Add the sliced chicken.
Cut the eggs in half, and place on top.
Sprinkle over chopped spring onions or coriander leaves.
Tips: you can use soy sauce with bonito flakes or seaweed to add an original touch!
To thicken or thin the stock, add some of the egg marinade or some of the noodle water.
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