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Chicken Soy Sauce Ramen

January 31, 2012

Chicken Soy Sauce Ramen

Chicken thighs are a good choice for this recipe because they make a good broth and the meat is very moist and hearty. I used vegetables that add a lot of color, such as carrots, snow peas and baby bok choy; you can use whatever vegetables you have on hand. Pre-cooking the vegetables is an extra step, but the vegetables will be tender and they will have a bright color.

Ingredients needed: dried ramen noodles, soy sauce, sake, sugar, water, chicken, and your choice of vegetables.

Rinse the chicken pieces with water.

Dry off chicken with paper towels.

Fry the chicken skin side down.

After the skin is golden brown, we will remove the chicken from the pan.

You can see that the chicken is still uncooked at this point.

Pour the oil out of the frying pan and discard it.

Place the chicken back in the pan to finish cooking.

Add water to the pan.

Bring the water to a boil; turn down the heat and let the chicken simmer, covered.

After the chicken has simmered a while, add soy sauce.

Add sake (rice wine).

Add sugar.

While the chicken is cooking, pre-cook the vegetables.

After 3 minutes in boiling water, immediately plunge vegetables in ice water. This helps stop the cooking and helps them retain their color.

Cook the peas and carrots in boiling water the same way, then plunge them in cold water.

Drain the cooked vegetables in a sieve.

Cut the bok choy into eight pieces, lengthwise.

The vegetables are washed, cut, and cooked.

After the chicken has cooked, we'll use the cooking liquid to make the broth.

Add water to the broth and bring to a simmer.

Cut the chicken in thin slices.

Boil the ramen noodles.

Place the noodles in individual bowls.

Ladle broth over noodles.

Place vegetables and meat on top of the noodles. Add more hot broth over all. Serve hot.

Chicken Soy Sauce Ramen

Serves 4-6

For the broth

1 tablespoon vegetable oil

6 chicken thighs with skin and bones (2.5 pounds)

2 cups water

½ cup soy sauce

¼ cup sake

1 tablespoon sugar

2 ½ cups water

For the vegetables

2 baby bok choy

1 medium carrot (1/2 pound), peeled and cut into thin slices

30 snow peas (1/4 pound)

Water for cooking

1 cup bean sprouts, washed

2 green onions, sliced thin for garnish

12 ounces dried ramen noodles

Water for cooking

1. Wash the chicken pieces with water and pat dry with paper towels. Heat the oil in a 10-inch frying pan over medium-high heat. (Use a lidded frying pan with sides about 2 ½ inches high because we will be frying, then poaching the chicken in liquid). Place the chicken in the hot oil, skin side down. Let them fry for 10 minutes, or until the skin is golden brown.

At this point, the chicken will still be raw on top, but we are going to take them out of the pan. Tip the frying pan and pour out the oil. Discard oil. Return the chicken pieces back into the pan with the skin side up this time. Add 2 cups of water to the pan and bring it to a boil; turn down the heat, and simmer, partially covered, for 15 minutes. While the chicken is cooking, prepare the vegetables.

2. Prepare a large bowl of ice water. Boil water in a 10-12 quart stock pot. Add the bok choy and cook for 3 minutes; remove with a slotted spoon and splunge them into the bowl of ice water. This will stop the vegetables from cooking further and it will also retain its bright color. In a similar way, boil the carrots and snow peas for 2 minutes, and plunge them in ice water. Drain thoroughly. Save the hot water for boiling the noodles.

3. After the chicken has simmered 15 minutes, add the soy sauce, sake and sugar. Continue to simmer, partially covered, for 20-30 minutes. Remove the chicken pieces from the pan and let them cool. You should have about 2 cups of stock left in the pan. If the broth is more murky than you’d like, you can strain the broth at this point. Add 2 ½ cups of water to the broth for a total of 4 ½ cups of liquid. If the broth is too salty, add an additional ½ cup of water. Bring the broth to a gentle boil; then turn down the heat to a low simmer.

4. Once the chicken has cooled enough to handle, you can remove the skin or keep it on. (I prefer to keep mine on). Pull the thigh meat off the bone in one piece. Avoid taking off any grisly parts. Cut the chicken against the grain in thin slices.

5. Bring the water that you used to cook the vegetables back to a boil again. Add the dried ramen noodles to the boiling water. Turn down the heat and gently simmer the noodles for 5 minutes. Drain.

6. Place the cooked noodles in individual bowls and ladle about ½ cup of hot broth on top of the noodles. Place the bok choy, carrots, snow peas, bean sprouts, and chicken on top of the noodles. Ladle another ½ cup of soup on top of the vegetables and chicken. Sprinkle green onions on top to garnish. Serve hot.

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From → Noodles, Recipes

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