CHICO RAMEN WITH ROASTED CHICKEN DASHI AND SHOYU CHICKEN
Provided by Food Network
Time 8h35m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Bring water to boil in a medium pot. Drop in noodles and cook for 2 to 4 minutes. Strain and divide noodles among six bowls.
- Add 1 ounce Ramen Base to each bowl, then add 12 ounces Chicken Dashi to each bowl. Top with Shoyu Chicken. Serve hot!
- Cook's Notes: You can also top the ramen with kale chips, a soft egg, a scoop of garlic schmaltz, pickled shiitake mushrooms, or whatever topping you desire!
- Because both the Chicken Dashi and Ramen Base freeze well and are time consuming, we recommend you make more than needed for 6 servings at a time!
- Combine soy sauce, garlic, ginger, salt, scallions and mushrooms in a medium pot. Bring to just a boil, then simmer for 20 minutes. Strain and discard solids.
- Preheat oven to 500 degrees F.
- Combine chicken backs, chicken feet, carrots, celery and onion in a roasting pan. Roast for 10 minutes, then stir and roast until throughly browned, another 10 minutes. Remove the roasting pan from the oven and add a cup of water.
- Scrape up the brown bits from the bottom of the pan while it's hot, then add all the contents to a large stockpot. Add the peppercorns, bay leaves and parsley, then cover with 6 1/2 quarts cold water. Bring to a boil, then simmer gently for 6 hours.
- Add bonito, kombu and scallions and continue to simmer, 20 minutes more. Strain and discard solids.
- Preheat oven to 250 degrees F.
- Combine soy sauce and sugar and mix until sugar has dissolved. Set aside.
- Place chicken in a roasting pan and add the pork fat, garlic cloves, black pepper, salt, thyme sprigs and 1/2 cup water. Cover with foil and bake for 25 minutes. Remove thyme sprigs and garlic cloves.
- Heat a small saute pan over medium-high heat. Add chicken pieces and brown slightly on both sides, about 1 minute each. Add soy sugar mixture and cook until it bubbles and starts to thicken, glazing the chicken, about 1 minute. Be careful, as this sauce can go from glossy to burnt quickly! Set aside to put on top of ramen.
CHICKEN RAMEN BOWL
The holiday hoopla is over and I'm setting my sights on eating whole. Ramen has been all the rage and I've been dying to try this at home. I never skimp on flavor even when I'm eating light. This dish is a total flavor bomb, filled with a rich broth, tender meat, and noodles, topped with a 7-minute egg - my new favorite thing in the world. My family went nuts for this; it's complex, easy, and satisfying. You don't have to make the egg, but I think it's so worth it.
Provided by Tonja Engen
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.
- While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
- Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away shells, and slice in half.
- Divide ramen between 4 bowls. Add broth. Top each with jalapeno, green onions, cilantro, and soft boiled egg. Serve immediately.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 18.9 g, Cholesterol 208.4 mg, Fat 11.7 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 2031.9 mg, Sugar 6.7 g
CHICKEN STIR-FRY WITH RAMEN
Stir-fried ramen with chicken or your choice of meat. I use chopsticks to cook this with. Makes it super easy.
Provided by kitty81321
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
- Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
- Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
- Drain softened ramen noodles, reserving 2 tablespoons soaking water.
- Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
- Transfer to serving bowls and top with chicken and vegetable mixture.
Nutrition Facts : Calories 520.6 calories, Carbohydrate 47 g, Cholesterol 64.6 mg, Fat 23.4 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 7 g, Sodium 1951.3 mg, Sugar 2.5 g
ROASTED CHICKEN WITH RAMEN NOODLES SALAD
Make and share this Roasted Chicken With Ramen Noodles Salad recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375º.
- In a mixing bowl add in the chicken breast and lightly coat with oil and season with salt, pepper and paprika and aloud to set for minutes.
- Place the chicken breast onto a baking pan and into the oven and bake for 30 minutes. Remove and aloud to cool. After the chicken breast is cool place the chicken breast and slice each chicken breast into a fan and set aside.
- Make the salad dressing with oil, vinegar, sugar, salt and pepper. Blend well and set aside.
- In a mixing bowl mix cabbage, carrot, green onion, ramen noodles, almond and sesame seed and mix together add in the dressing and toss together and plate the cabbage mixture and place on of the chicken breast on top and serve.
Nutrition Facts : Calories 753.2, Fat 48, SaturatedFat 9.5, Cholesterol 92.8, Sodium 1083.7, Carbohydrate 43.5, Fiber 6.6, Sugar 17.6, Protein 39.7
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EASY ROTISSERIE CHICKEN RAMEN RECIPE - PUREWOW
From purewow.com
2.9/5 Total Time 35 minsServings 6Calories 724 per serving
- In a medium sauté pan, heat the oil over medium heat. Add the mushrooms and sauté until well browned, 6 to 8 minutes. Season with salt and pepper. Set aside.
- In a medium pot, cover the eggs with water. Bring to a boil over medium heat. Once the water is boiling, remove the pot from the heat and cover. Let sit for 8 minutes. Run the eggs under cool water and then crack and peel. Set aside.
- In a large pot, combine the chicken broth with the beef broth and soy sauce. Bring to a simmer over medium heat.
ROASTED CHICKEN RAMEN WITH SHIMEJI MUSHROOMS
From simply-delicious-food.com
5/5 (1)Estimated Reading Time 3 minsCategory Chicken Ramen, Ramen, SoupTotal Time 3 hrs 20 mins
- To make the stock, combine all the stock ingredients in a large pot and allow to simmer for 2-3 hours until the stock is golden brown and deep in chicken flavour.
- Remove 1 liter of the stock and place in a pot with the rest of the broth ingredients. (Freeze the rest of the stock for soups/stews.)
- When you are ready to serve, place the noodles, chicken, chillies and coriander in bowls then top with the broth.
ROASTED CHICKEN RAMEN - HOW SWEET EATS
From howsweeteats.com
4.5/5 (2)Category SoupCuisine AsianTotal Time 35 mins
- Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
- In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl. Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
- Heat the chicken stock just until it’s boiling. Whisk in the miso paste. Add the ramen noodles and cook for 2 to 3 minutes – or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls. I like to add the noodles, corn, spinach and chicken, then ladle some broth over top. Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs – cut in half. Slide some nori on the side of the bowl to serve.
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