Explore Leiths Diploma Open House – 5th June 2024


Chicken Ramen with Soy Cured Egg


750ml reduced chicken stock
1 lemongrass
3cm ginger
1 star anise
2 cooked chicken legs, shredded
1 pack straight to wok udon noodles
1 corn on the cob (or tinned corn)
1 bok choy
1 lime
Few sprigs of coriander

Soy cured egg
2 eggs
4tbsp soy sauce
4tbsp hot water
1tbsp caster sugar


  1. Place your eggs into boiling water and cook for 8 minutes. Remove and place into ice cold water to cool down.
  2. Mix the soy sauce, hot water and caster sugar and set aside.
  3. Peel the eggs and place into the soy sauce mixture and leave for a couple of hours or overnight.
  4. Finely slice the spring onions and pick some coriander leaves for garnish. Reserve the stalks. Cut the lime into wedges.
  5. Place the sweetcorn on a metal tray and char using a blow torch (if using). Remove the kernels by slicing away from the core.
  6. Cut the soy cured egg in half lengthways.
  7. Soak the noodles in boiling water for the time suggested on the packet. Once soaked, drain well.
  8. Peel the ginger and cut into 1cm slices and cut the top off of the lemongrass. Place the chicken stock into a pan with lemongrass, ginger, star anise and coriander stalks. Bring to a simmer on a medium heat and add the shredded leg meat to warm through.
  9. Cut the boy choy in half lengthways or quarters if very large. Heat 1 tsp vegetable oil on a medium heat and place the bok choy in a frying pan, cut side down.
  10. Cook until a golden colour is achieved before turning over and cooking for a further 2-3 minutes.
  11. Remove the aromatics from the stock and add the noodles to warm through before serving.
  12. Place the noodles and chicken in a bowl and cover with stock. Top with bok choy, egg, corn and coriander leaves. Garnish with a lime wedge.