Hokuriku Cabba-chick Recipe

Build the base broth

In a large stockpot, combine chicken stock and water and bring to a gentle simmer over medium heat.

Lightly smash the garlic cloves and bruise the ginger with the flat of a knife. Add both to the simmering stock along with the bone-and-skin reserved chicken thigh (if using) to deepen flavor. Simmer gently, partially covered, for 25 minutes.

Remove the reserved chicken bone/skin and discard. Strain the broth through a fine-mesh sieve back into the pot to yield a clear broth. Return pot to low heat.

Add light soy sauce, mirin, sea salt, and white pepper to the strained broth. Taste and adjust seasoning — the broth should be clear, savory, and lightly seasoned so toppings remain prominent. Keep at a bare simmer while you prepare other components.

In a small skillet over medium heat, warm the neutral oil. Add the small-diced pork back fat and render slowly, stirring, until fat becomes translucent and edges are lightly golden, about 6–8 minutes. Reduce heat if it sputters.

Once rendered, remove from heat and reserve both the clear fat (you should have about 2–3 tbs) and the crispy bits. Keep warm — you will use some fat to finish the bowls and the crispy bits as a textural garnish.

If using the optional shoyu finishing splash, keep it nearby to finish individual bowls for extra depth.

In a bowl, combine the 12 oz sliced chicken thigh with cornstarch, sesame oil, and 1 tsp kosher salt. Toss to coat evenly — the cornstarch protects the meat and yields a tender, slightly glossy finish when sautéed.

Bring a large pot of water to a rolling boil for the noodles. Cook the thin wheat noodles according to package instructions (typically 2–3 minutes) until just al dente. Drain and rinse briefly under warm water to stop cooking. Toss with a tiny drizzle (about 1 tsp) of neutral oil to prevent sticking and set aside.

Heat a medium nonstick skillet over medium-high heat. Add 1 tsp of the reserved pork fat (or neutral oil if needed). Sear the marinated chicken slices in a single layer until just cooked through and lightly browned, about 2–3 minutes per side depending on thickness. Remove and keep warm.

Using the same skillet (add a touch more reserved pork fat or 1 tsp neutral oil if needed), add the thinly sliced cabbage and sauté briefly over medium-high heat until it softens but still retains some crunch, about 1–2 minutes.

Add the bean sprouts and two-thirds of the white and light-green parts of the scallions (reserve green tops for garnish). Toss quickly for another 30–45 seconds — you want the sprouts warmed but crisp.

Season the vegetables lightly with a pinch of salt and a few drops of broth or a splash of mirin to deglaze if the pan is dry. Remove from heat and keep warm.

Thinly slice the remaining green onion tops on the bias for garnish.

Bring the strained broth back to a gentle simmer. If the broth has cooled, bring it to serving temperature but avoid boiling to keep it clear.

Divide the cooked noodles evenly among 4 bowls (about 3 oz noodles per serving). Arrange sautéed cabbage and bean sprouts on top of the noodles, then place sliced sautéed chicken thigh beside or over the vegetables.

Ladle hot clear chicken broth over the noodles and toppings, filling each bowl so the broth covers the noodles and just reaches the toppings.

Drizzle about 1 tsp of the reserved rendered pork fat into each bowl for richness. Sprinkle the reserved crispy pork bits on top for texture.

Garnish each bowl with sliced green onion tops, a light pinch of chili threads for a hint of heat and visual flair, and a dusting of toasted sesame seeds if using. If desired, add a small splash (about 1/4 tsp) of shoyu to each bowl to taste.

Serve immediately while hot. Provide extra chili threads and soy at the table.