Chicken ramen

1. Preparation of chicken broth.

chicken breasts 1.1 lb (500 g) • water 2.65 quart (2500 ml) • salt 0.5 tsp • chicken bouillon 0.25 oz (10 g)

Fry chicken breast in dry pan, pour water, add salt and cook for 30 min (water shall evaporate and we will get 1,5 l of broth). Remove the meat, put it on the table and cover. Add buillon to the broth, boil and then put it away.

2. 

leek 2.5 oz (70 g) • carrots 0.75 oz (20 g) • ginger-root 1 oz (30 g) • garlic 2 cloves • olive oil 4 tbsp

Clean leek, ginger, carrots and garlic and slice them. Heat the oil in a pan and add the vegetables, fry gently.

3. 

Pour vegetables with broth and cook for 15 min.

4. 

soy sauce 4 tbsp

Add the soy sauce and boil.

5. 

Strain the broth and divide in a half.

6. 

oyster mushroom 5.25 oz (150 g) • peas 8.75 oz (250 g) • pasta - instant noodles 4.5 oz (125 g)

Cook the oyster in a first half for 8 minutes and remove it. Put peas and noodles to the same half and cook for 5 min. Remove it from the heat and add chicken meat to the noodles and peas (meat should be heated before serving).

7. 

chicken egg 3 pcs

Make hard boiled eggs, cool them, peel and slice into halves.

8. Serving

Cut meat into slices and lay them on the edges of the plate. Put thick noodles with peas in the middle of the plate. Egg and oyster are on the opposite side of the plate. Pour hot broth over it. Sprinkle it with chopped spring onion. Soup should be thicker. Eat it with chopstick. Drink the fuild according to the Asian tradiotion or it eat with spoon.