In addition to the mushrooms, aromatics and a touch of soy sauce go a long way. I always add a dollop of butter on top, which melts into the hot soup when served. Paired with a soft-boiled or soy sauce egg, this ramen bowl has such lovely flavors and textures that you'll be hooked!"

To make the chicken adobo

1. Sprinkle salt evenly over chicken thighs. Heat oil in a large skillet on high. Carefully place thighs into skillet, skin side down. Allow to cook undisturbed until golden brown, about 5-7 minutes. (Some splatter may occur.) Carefully flip thighs and cook until the other side becomes golden brown, about 5-7 minutes.
2. Transfer thighs to a slow cooker, reserving the rendered chicken fat and oil from the skillet for later.
3. In a small bowl, stir soy sauce, vinegar, kecap manis (or brown sugar), and bone broth to combine and pour into the slow cooker, covering the thighs. Scatter peppercorns, bay leaves, and the peeled garlic cloves throughout the liquid.
4. Cover and cook on low for 4 hours, or until each thigh is completely tender and cooked through.

To make the ramen bowls

1. Remove cooked thighs from the slow cooker and set aside, allowing the braising liquid to cool slightly.
2. Pour the braising liquid through a sieve into a blender, discarding any peppercorns and bay leaves. Add the cooked garlic cloves and the additional 3/4 cup bone broth to the blender, processing until completely smooth. Season the finished ramen broth with soy sauce to taste (if desired).
3. Return cooked thighs and ramen broth to the slow cooker to remain warm until ready for serving.
4. To make garlic chips for garnish, heat the reserved chicken fat in a small saucepan on medium-low until melted. Add the sliced garlic and fry, stirring continuously (it will get frothy). Remove the garlic as it becomes golden and place on a paper towel to drain. Repeat until all of your garlic chips are crisp and golden. Reserve the chicken fat once again for serving.
5. To fry the eggs, carefully crack each egg open and allow the thinner outer white to drain away. Transfer the yolk and remaining thicker white to a small bowl. Heat oil in a nonstick skillet and fry your eggs as desired.
6. Prepare ramen noodles according to package instructions, or until cooked through but chewy. Drain completely and divide evenly between 4 individual shallow bowls for serving.
7. To assemble the ramen bowls, stir the broth and spoon into each serving bowl. Shred up chicken if desired or top each bowl with a whole thigh. Top each bowl with a fried egg. Garnish bowls with garlic chips and scallions. Season with freshly ground black pepper to taste and drizzle the reserved garlic-infused chicken fat over each bowl just before serving. Slurp immediately and enjoy!

   Farm Team Tips

   This recipe will produce brothy noodles best served in a shallow bowl, with more concentrated flavor than a deep bowl of traditional soup ramen.

   A thicker bone broth with high collagen content will give your chicken adobo broth a rich and satisfying mouth feel. For store bought options, skip the shelf-stable boxed or canned varieties and look for a bone broth in the refrigerated or frozen section.