Chicken Mami

Method

1. Rinse 150 g of bone-in chicken thigh and put it in a small saucepan with 500 ml of cold water, 15 g of sliced ginger, 1 smashed garlic clove and 1 of halved shallot. Bring slowly to the boil, skim off the grey froth, then lower to a bare simmer and cook uncovered for 40 minutes — the broth should stay clear, never rolling.
2. While the broth simmers, lower 1 of egg into a small pan of boiling water and cook 8 minutes for a just-firm yolk. Cool under cold running water, peel and halve lengthways.
3. Heat 2 tsp of vegetable oil in a small frying pan over low heat and fry the 2 thinly sliced garlic cloves, stirring, for 2-3 minutes until pale gold — pull them out before they darken or they will turn bitter. Drain the garlic chips on kitchen paper and reserve the garlic oil separately.