Chicken Ramen

Chicken Ramen

This is my simple version of Chicken Ramen. My children adore this as do my husband and I. Just perfect all year round.

Having good quality chicken is a real treat and you can tell the difference from the moment you start to cook it. The smell is clean and fresh and the colour is golden not a strange off grey. Where I live, locally, a medium free range corn fed chicken costs around £5. And its really worth the extra.

I make the stock myself and my view is chicken stock cubes cannot really replace whats needed for this dish. I also use the meat from the strained left overs so it kills two birds with one stone (see what i did there?) The addition of star anise really gives an amazing warmth and aroma.

When serving, having a nice selection of garnishes is key to this…. you can pretty much add what you want! I normally serve the broth, the noodles and shredded chicken and let everyone choose what they want to add on top. My middle child likes more greens as he thinks it will turn him into the ‘hulk’ and I like fresh red chilli for a kick. On other days we have added sweet corn and boiled eggs as well so just have fun experimenting. 🙂

Ingredients

For the stock

  • One organic corn fed chicken cut into 8 or legs/thighs
  • 4.5 litres of fresh boiled hot water
  • One carrot
  • Two sticks of celery
  • One bay leaf
  • Six peppercorns
  • One star anise
  • One Oxo vegetable stock cube

For the broth

  • One inch of ginger cut into julienne
  • Two cloves of garlic
  • One tablespoon of palm or brown sugar
  • Three tablespoons of soy sauce
  • Cooked rice noodles

For the garnish

  • One bunch sliced large spring onion
  • Handful chopped coriander
  • 5 cm sliced ginger
  • Handful of bean sprouts
  • One sliced red chilli
  • Sriracha chilli sauce to serve

Method

Stock

  1. Fry off the chicken in a little oil. Add the veg and dry spices and pour in hot water until covered.
  2. Bring to the boil and simmer, keep skimming the foam off the top until chicken is cooked and falling off the bone
  3. Add an oxo vegetable stock cube and dissolve
  4. Strain liquid into a pan using a colander
  5. Pick out chicken meat from the colander and keep to one side, discard the rest.

Broth

  1. Fry ginger and garlic in a hot pan with a little sesame oil until slightly charred
  2. Add the soy sauce and fry for a minute
  3. Add the chicken stock, veg oxo cube, brown sugar and season with sea salt if needed
  4. Add cooked noodles and chicken. Add more hot water as needed.
  5. Serve in deep bowls, place garnishing items on the table so people can help themselves according to taste

Copyright Sara Saleh

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