Skillet, wok (large)
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- 2 chicken breasts
- 1 tbsp butter
Cook the chicken, preheat over to 375 degrees, season the chicken and cook until skin is golden for about 5-7 mins. Flip it over and move to oven for 15-20 mins. When done remove and cover with foil.
- 2 tbsp sesame oil
- 2 tsp ginger
- 3 tsp garlic
- 3 tbsp soy sauce
- 2 tbsp mirin
- 600 ml chicken stock
- wok (large)
Heat the oil and then fry the ginger and garlic for 1 min to soften and then add the soy sauce and moron. Cook for a further minute then add the chicken stock, bring to the boil and then allow to simmer for 5 mins.
- 30 g dried shiitake mushrooms
Season with salt and add the mushrooms and then leave to simmer for a further 15mins
- 2 eggs
Boil the eggs for 5 1/2 minutes and then move immediately to an ice water bath to stop them cooking.
- 180 g Dried ramen noodles
Add the noodles into the same water from the eggs and boil for 2-3 mins as required
- 1 jalapeño
- 2 scallions
Slice the scallions and the jalapeños and set to one side
Peel the eggs and careful slice in half and set to one side
Remove the mushrooms from the stock, filter the liquid though a fine sieve and then recombine them for serving (discarding the garlic and ginger)
To serve slice the chicken and add to large ramen bowl, add noodles and stock/mushrooms. Add the eggs on top and the chopped scallians and jalapeños sprinkled over to taste