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Slightly flatten the chicken breasts and season with salt.
Coat the chicken breasts with flour, then the beaten eggs and lastly through breadcrumbs.
Pour butter and grapeseed oil into an Ingenio pan over high heat. Place the chicken breasts on the pan when the oil is hot and fry until golden brown. Let it rest for 5 minutes before cutting.
Cook the rice noodles in boiling salted water for 4 minutes in an Ingenio pot. Strain.
Cook the eggs for 6 minutes in an Ingenio pan over boiling water. Peel carefully.
Remove the first layer of skin from the spring onions, cut into slices and finely chop the stems.
In a saucepan, heat the chicken stock with the kombu algae. Mix the chili sauce and soy sauce.
To assemble, place the noodles, shredded chicken and half an egg in a bowl. Add the stock.
Sprinkle with chopped chives. Drizzle with sesame oil before serving.