Steps
- Heat 1 tablespoon of sunflower oil over medium heat. Brown 4 boneless skinless chicken thighs for 2-3 minutes.
- Peel and grate 1 piece of ginger, 1in / 2.5cm long. Add it with 1 crushed garlic clove and cook for 1 minute. Pour in 500ml of chicken broth and half of 2 teaspoons of soy sauce.
- Bring to a boil, cover, and simmer for 25-30 minutes, until the chicken is tender enough to shred and reaches 165°F / 74°C.
- Meanwhile, mix 1 tablespoon of peanut butter, 1 teaspoon of honey, 1 tablespoon of water, and the remaining soy sauce into a smooth sauce.
- Remove and shred the chicken. Add ½ finely sliced hispi cabbage, 150g of sliced mushrooms, and 150g of ready-cooked udon noodles to the broth. Raise the heat and cook until the vegetables are tender and the noodles are hot.
- Return the chicken and warm through. Ladle into bowls and drizzle with the peanut sauce.