Including the consumption of olives and cider throughout.
First I marinated chicken fillets in honey, lemon zest, a little brown sugar and salt and pepper for about an hour and a half in the fridge.
Then I made the broth - a mixture of spring onions, a shallot, chicken stock, soy sauce, mirin, chinese cooking wine, rice wine and rice vinegar. Later on I added some carrots.
After the broth was well underway I cooked the chicken breasts. Once they were done, added the noodles to the broth, cut up the chicken and served!
Delicious.
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