Saturday, 19 April 2008

Chicken Ramen

Package of boneless chicken thighs
Salt and black pepper, to season
1 tbsp butter
2 tsp sesame or vegetable oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 tbsp mirin (sweet rice wine) or
   any white wine
4 cups rich chicken stock (or 4
   chicken boullion, plus 4 cups of
   water)
1/2 cup fresh shitake mushrooms
Fresh or jarred jalapeño slices
   (to taste)
1 cup of semi-precooked chopped
    veggies (what have you?) optional
1 - 2 tsp sea salt, to taste
2 - 4 large eggs
2 (3 oz) packs dried ramen noodles
small bundle of chives cut into tiny pieces

  • Slice chicken into thin pieces.
  • Season the chicken generously with salt and pepper. 
  • Melt the butter in a large deep skillet or pat over medium heat. 
  • Add the chicken and cook through, flipping from time to time.
  • Transfer the chicken to a plate until ready to add to Ramen dish.
  • Make the ramen broth: Heat the oil in the same pot as you cooked chicken in - no need to clean pot.
  • Add the garlic and ginger, and cook for a few minutes until softened. 
  • Add the soy sauce and mirin, and stir to combine. 
  • Cook for another minute. 
  • Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the mushrooms, jalapeño slices, and veggies.
  • Simmer gently for another 10 minutes, and season with salt, to taste.
  • Add the chicken to Broth.  
  • Make the soft-boiled eggs: Fill a medium sized pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
  • Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. 
  • Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in quarters. 
  • Set aside.
  • When the eggs are finished cooking, add the ramen noodles to the boiling water. 
  • Cook for 2-3 minutes, until soft, then divide the noodles into large bowls. 
  • Add the ramen broth. 
  • Top with the chives, and the soft boiled egg. Serve immediately.