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Place chicken thighs onto a clean board, cover with cling film, and tenderise to flatten evenly.
Roll the chicken tightly into a log shape and secure with cooking twine.
In a medium pot, add the chicken along with ginger slices, soy sauce, sake, sugar, and water.
Cover and bring to a gentle boil.
Reduce to a simmer and cook until the chicken is fully cooked through, adding extra water if needed as the liquid reduces.
Allow chicken to cool slightly, then transfer into a zip-lock bag with the cooking liquid. Refrigerate to marinate further (optional)
Soft boil your egg and marinade in a mixture (see ingredients) for at least an hour
Heat lard/oil in a pot on med heat
Add garlic & spring onion stalks. Cook until browned slightly
Blend all broth ingredients in a food processor until smooth.
Add the processed broth into the pan, bring to a gentle simmer then turn off the heat
Cook the noodles according to your specific noodle type, drain & rinse under cold water
Place noodles in bowl, ladle over broth, add sliced chicken & other toppings, serve hot