Chicken:

1. Preheat the oven to 375 degrees. Then in a large, oven safe skillet add the 1 Tablespoon of butter on Medium/high heat. Season the chicken with salt and pepper. Place the chicken in the pan, skin side down. Cook on one side for about 5 minutes and then flip the chicken and cook another 4-5 minutes.

2. Place the entire skillet in the oven and cook for another 15 minutes uncovered. Then remove from the oven, place chicken on a separate plate and let rest.

Broth:

1. In a large pot on medium heat, add the sesame oil. Heat for about 1 minute and then add the minced garlic and ginger, cook another couple minutes. Then add the soy sauce and rice wine vinegar. Cook for another minute.

2. Add the chicken broth, cover and bring to a boil. Once boiling, uncover and add the mushrooms and a large pinch of salt. Turn heat to low/medium and let simmer.

Eggs:

1. In a small pot, fill with a small amount of water that is just enough to cover the eggs. Bring to a boil. Once boiling, place eggs in the water and let hang out for 7-8 minutes.

2. While the eggs are cooking, fill a bowl with ice cubes and a bit of water. Once the eggs are done, transfer them to the ice bath and let sit for about 5 minutes or until you can handle them. Peel off shell and set aside.

Noodles:

1. When the eggs are done boiling, add the dried ramen noodles to the same hot water and cook for 3 minutes. Drain water.

Assemble:

1. Slice chicken into pieces and strips. Place the chicken in the bottom of a large bowl. Add noodles and top with the broth. Sprinkle with chopped green onions and then place the soft boiled egg in the bowl as well.

2. Serve right away. Get a nice bit bite of chicken, noodles and break into the runny egg. Enjoy!