Place a pot on the stove and pour in the chicken broth. Let it simmer with a lid on for 5 minutes.
Peel and cut the ginger, spring onion and garlic into small dices and add into the broth. Add in the soy sauce and the sesame oil, and put the lid on to let it heat up for another 5 minutes.
Place a big pan on the stove over medium high heat with some oil and preheat the oven to 375º F (180º C).
In a small bowl, beat together the egg and milk using a fork. Place the flour and the bread crumbs in different plates.
Distribute all the spices used for the chicken betweem the flour and bread crumbs, adding half to the flour and the other half to the bread crumbs.
Cut each chicken breast in half to end up with 4 pieces of chicken. Cover each piece with the flour mixture, then coat it in the egg and milk mixture to finish by coating it with the bread crumbs. Do this with all the chicken pieces and cook them on the pan for 3 minutes each side.
Place the chicken pieces on a baking sheet lined with parchment paper and bake at 375º F (180º C) for 10 minutes.
While the chicken cooks and the broth simmers, put some water in a different pot and bring to a boil. Cut the broccoli into small pieces.
Once the water is boiling add in the egg noodles and cook following the package instructions (it is almost always 4 minutes). Drain the noodles without throwing out the water, and it that same water cook the broccoli pieces until soft, for about 3 minutes.
Peel and cut in half both boiled eggs and cut the spring onion into small pieces.
Serve some broth into 4 different serving bowls, and place 1/4 of the noodles in each one. Then add 1/4 of the broccoli and half of and egg into every bowl.
When the chicken is reay, cut each piece into "strings" and place them in the serving bowls. Sprinkle the spring onion pieces on top of the noodles and you're done!. You can add some chili flakes on top if you want to.
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