Chicken Ramen

Based on 0 ratings
P

Paul

Community member

"My son wanted to try Ramen so we found a simple way of cooking it"

Difficulty

Easy 👌

Preparation

15 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
2
chicken breasts
1 tbsp
butter
2 tbsp
sesame oil
2 tsp
ginger
3 tsp
garlic
3 tbsp
soy sauce
2 tbsp
mirin
600 ml
chicken stock
30 g
dried shiitake mushrooms
2
eggs
2
scallions
180 g
Dried ramen noodles
1
jalapeño

Utensils

Skillet, wok (large)

Recipes made to your taste

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  • Step 1/9

    • 2 chicken breasts
    • 1 tbsp butter
    • Skillet

    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.

  • Step 2/9

    • 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.

  • Step 3/9

    • 30 g dried shiitake mushrooms

    Season with salt and add the mushrooms and then leave to simmer for a further 15mins

  • Step 4/9

    • 2 eggs

    Boil the eggs for 5 1/2 minutes and then move immediately to an ice water bath to stop them cooking.

  • Step 5/9

    • 180 g Dried ramen noodles

    Add the noodles into the same water from the eggs and boil for 2-3 mins as required

  • Step 6/9

    • 1 jalapeño
    • 2 scallions

    Slice the scallions and the jalapeños and set to one side

  • Step 7/9

    Peel the eggs and careful slice in half and set to one side

  • Step 8/9

    Remove the mushrooms from the stock, filter the liquid though a fine sieve and then recombine them for serving (discarding the garlic and ginger)

  • Step 9/9

    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

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