粉麵
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濃郁雞白湯沙甸魚乾拉麵用雞骨架熬足七小時成奶白湯底，加入沙甸魚乾、昆布，配叉燒同溏心蛋。
〈製作湯底〉
Prepare the Soup
倒掉浸泡的水，將雞骨架洗淨，連同雞翼尖放入鍋中，加水以大火煮滾（如有需要可用兩個鍋）。
First, discard any water from the chicken carcasses, then rinse them well. Put the rinsed chicken carcasses and chicken wing tips in a pot (or two pots if necessary). Cover them with water and bring everything to a boil over high heat.
水滾後，稍微調低火力，保持微滾狀態慢煮，撇去浮沫。
Once boiling, slightly reduce the heat and let it simmer gently, making sure to skim off any scum that rises to the surface.
每15分鐘檢查一次，需要時加水，間中攪拌。蒜瓣分批逐一加入。
Every 15 minutes, check the water level and add more as needed, stirring occasionally. Add the garlic cloves one by one at regular intervals.
〈製作叉燒和醬油溏心蛋〉
Prepare Chashu and Marinated Eggs
〈製作香味油〉
Prepare Aromatic Oil
〈製作醬油醬汁〉
Prepare Soy Sauce Tare
湯底煮足7小時，間中用攪拌棒搗爛攪勻，按喜好調整濃稠度，再過濾即成雞白湯。
Continue to simmer the soup for a total of 7 hours. During this time, occasionally mash and stir the contents with a mixing stick. Adjust the water level to achieve your desired richness, then strain the soup to complete the chicken paitan base.
待湯底稍涼，整條放入大沙甸魚乾（300克），鍋子放入雪櫃過夜。
Once the soup has cooled slightly, add the 300 g of large dried sardines whole. Allow the pot to rest in the refrigerator overnight.
翌日早上，加入昆布和洋蔥，加熱。
The following morning, add the kombu and onion to the pot and begin heating it.
水滾後轉小火慢煮，避免大滾。
Once it reaches a boil, reduce the heat to low and let it simmer gently. It's important to avoid a vigorous, rolling boil.
用廚房剪刀邊煮邊將沙甸魚乾剪成小段。
As the soup simmers, use kitchen scissors to cut the dried sardines into smaller pieces.
由步驟10起約1小時後，加入小沙甸魚乾（100克）增加鮮味，再以小火煮1小時。
About one hour after starting step 10, add the 100 g of small dried sardines to enhance the flavor. Continue to simmer on low heat for an additional hour.
按喜好調整濃稠度，用細篩和紗布過濾湯底即成。
Adjust the water level once more to achieve your preferred richness, then strain the soup through a fine mesh strainer lined with cheesecloth to finalize it.
準備配料。在預熱的碗中，加入醬油醬汁2湯匙（25毫升）、香味油1湯匙（15毫升）及熱湯400毫升，放入煮好的麵條。
Now, prepare your toppings. In a heated serving bowl, combine 2 tablespoons (25 ml) of soy sauce tare, 1 tablespoon (15 ml) of aromatic oil, and 1 2/3 cups (400 ml) of the hot soup. Add the cooked noodles to the bowl.
整齊擺上配料，即可上桌。
Arrange the toppings neatly on top and serve immediately.
如想加麵（替玉），再煮一束麵，加入少許醬油醬汁和香味油，按喜好加配料即可。
If you desire more noodles, cook an additional bundle. Add some soy sauce tare and aromatic oil, then top as desired for an extra serving (known as kaedama).
