Chicken Ramen

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