Roast chicken ramen with crispy skin

Method

1. Preheat the oven to 220°C/fan 200°C/Gas 7
2. Take the sweetcorn out of the freezer
3. Remove the skin from the drumsticks using scissors, then spread it onto an oven rack and season
4. Sit the drumsticks on a baking tray underneath and roast for 20 mins
5. When the skin is crispy, remove it from the oven and leave the chicken cooking for 10 mins more
6. Once the drumsticks are done, put in a large saucepan with the stock and ginger
7. Cover and simmer for 20 mins, until the meat is falling off the bone
8. Drain the stock into a jug, discarding the ginger
9. Carefully cut the corn kernels from the cobs
10. Pour the stock back into the pan with the corn and bring to the boil
11. Add the noodles, soy sauce and salad onion whites, then remove from the heat, cover and leave for 5 mins, until the noodles soften
12. Pull the meat from the drumsticks
13. Divide the noodles, vegetables and stock between 4 deep bowls
14. Top with the chicken and salad onion greens, half an egg per bowl, and finish with the crispy chicken skin