Fri, 27 January 2023
Louise Lennox's Chicken Ramen
INGREDIENTS
• 1200g chicken thighs
• 3 pints of cold water
• 6 spring onions
• 1 carrot
• 1 inch ginger root
• 1 garlic clove
• 1 chicken stock cube
• 1½ tablespoons miso paste
• 1 tablespoon light soy sauce
• 1 tablespoon mirin
• 250g dried noodles
• 1 pak choi
• Seasoning
• 5g dried shiitake mushrooms (optional)
• 4 soft boiled eggs, shelled (optional)
METHOD
1. Remove the bones from the chicken thighs. Place the bones in a saucepan.
2. Thinly slice the unpeeled carrot, ginger and garlic, place in the saucepan with the bones, white parts of spring onions and dried mushrooms if using. Pour in cold water and bring to the boil. Reduce to a simmer and cook for 25 minutes, skimming when needed.
3. Stir in the chicken stock cube, cooking for 5 more minutes until dissolved. Remove from the heat, place a tight-fitting lid onto the saucepan and leave to infuse.
4. Fry chicken thighs in a non-stick pan on low heat, skin-side down to allow the fat to render down, and season.
5. When the skin is golden brown, turn and increase the heat to medium for about 5 minutes until the chicken is completely cooked through. Be careful while cooking as the chicken fat can tend to splash and spit out of the pan.
6. Remove from the pan and peel the skin off. Place the thighs into a bowl and wrap tightly with cling film, leave to rest for 15 minutes.
7. Keep the chicken fat in the pan and increase the heat from medium to high. Cook the chicken skins on each side until crispy. Place on a piece of kitchen paper to cool, then break into small pieces.
8. Strain the hot stock into a large bowl. Stir in the miso paste, light soy sauce and mirin. Whisk until the miso paste has dissolved.
9. Cook the noodles according to packet instructions. Once ready, drain immediately.
10. Finely slice the remaining spring onions. Separate the pak choi, wash, dry and thinly slice, keeping the white stem part and green leaves separate.
11. Cut the chicken thighs into thin strips.
12. To serve, place all the food in bowls in the middle of the table. Let everyone serve themselves this is what I call Family Style Serving.
