Chicken Ramen
| Serves | 1 |
|---|---|
| Ingredients | Eggs, Poultry, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Asian |
Source: Yale University (New Haven, Conn.)
Packed with chicken, vegetables and eggs, this ramen is a complete meal.
Ingredients
Ramen Bowl
5.5 oz. yakisoba noodles
1 oz. sliced shiitake mushrooms
1 oz. shredded carrots
2.5 oz. blanched broccolini
1/2 hard cooked, peeled egg
3 oz. shredded braised chicken leg
9 fl. oz. ramen broth
1 tbsp. sliced scallions
Ramen Broth
Yield: 1 gallon
6 lb. chicken bones
2 oz. 4-in. piece ginger
12 lightly toasted star anise
2 lightly toasted cloves
6-8 cardamom pods
2 cinnamon sticks
2 tsp. black peppercorns
1 lb. peeled, halved onions
2 halved 3 1/2 lb. chickens
4 fl. oz. fish sauce
1 3/4 wt. oz. sugar
2 tbsp. salt
Steps
Ramen Bowl
- Dip noodles into boiling water for 2 minutes, place in service bowl.
- Arrange shiitake, carrots, broccolini, hard cooked egg and chicken on top.
- Pour boiling ramen broth into bowl, top with scallions.
Ramen Broth
- Bring chicken bones and 2 1/2 gallons water to a simmer.
- Tie ginger, star anise, cloves, cardamom pods, cinnamon stick, peppercorns in a cheesecloth. Add to pot with chicken bones.
- After 1 hour simmer, add chicken halves. Skim and simmer for 1 hour. Remove split chicken. When chicken is cool to handle, remove meat and reserve for use in bowl.
- Add remaining ingredients, simmer for 1 additional hour and strain.