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CHICKEN SESAME RAMEN

Serves 3-5

Ingredients: 


Stock:

1 pack chicken wings

2 onions

7.5cm ginger

1 pack spring onions

3 carrots

6 garlic cloves

Water


Ramen:

1 chicken leg per person

1 litre of ramen stock

Noodles of your choice

1 tbsp sesame seeds

2 tbsp sesame oil

1 bunch spring onions

2 tbsp light soy sauce

1 tbsp mirin

100g sweetcorn

1tbsp sake (optional)

1 nori sheet

1 tea-stained egg


Tea-stained eggs:

6-minute cooked eggs 1 per person

120ml dark soy sauce

2 tbsp sake

1 tbsp sugar

1 tbsp mirin

240ml water


Method:


Stock Base for Broth:

Roughly cut up the wings and place in a large pot with oil and colour all over. While the chicken is colouring, peel and roughly chop the onions, carrots and ginger and crush the garlic. Wash then cut the spring onions into thirds. As soon as all the wings are evenly golden brown remove from the pan and then place all the rest of the ingredients in and colour also. Once the veg is coloured add the wings back to the pot and just cover with water. Leave on a low heat for approximately 2 hours and skim the fat off of it periodically. Once cooked for at least 2 hours, pass through a fine strainer and set aside till required. 


Tea-stained eggs:

Place the eggs in boiling salted water for 6 minutes and then put into a bowl of iced water to cool. Place the remainder of the ingredients in a bowl and stir until the sugar is dissolved. Peel the eggs carefully and place them in the staining liquid and leave for up to but no more than 12 hours (minimum leave the eggs in the liquid for 4 hours).  Remove from liquid and put in the fridge until required. Freeze the liquid for using another time.

Ramen:

Cut the chicken legs into thighs and drumsticks, season and roast at 180’c/gas mark 4 for approximately 40 minutes.

Put a saucepan of water on to simmer for the noodles.

Reheat the broth and add the sesame seeds, sesame oil, soy sauce, mirin and sake and bring to a simmer. Leave on a low heat and taste, adjust seasoning accordingly.

If using fresh vegetables cook in a separate pan and remove when cooked. Shred spring onions


Cook noodles in water as per packet instructions, when cooked drain and place in cold water to stop the cooking process.

When the chicken is cooked remove from the oven and take the meat of the bones using a fork.

Boil a kettle and pour the boiling water into the ramen bowls so they are nice and hot when ready to serve.

To Assemble:

Remove the water from the bowls and pour in the ramen broth, place noodles in the centre. Now add the chicken thigh, sweetcorn, shredded spring onion and a tea-stained egg cut in half to the bowl in a clockwise motion around the outside edge of the noodles. Tear the nori sheet and place on the side and enjoy.