My Could Be Chicken Ramen

Guess you could call this my being desperate to play in the kitchen. BBQ season means that I rarely get to just make something that my mind tells me will be good. Maybe also a little of the mad scientist in me that reminds me of the thirteen year old playing with my chemistry set. What ever it is it was pure fun and it made a great meal.

Ramen is something I totally enjoy eating and it is fun to make. The little package of ramen noodles that everyone makes fun of I actually like having for lunch. But even those I have to play with and add stock and soy sauce to the water because it makes a great soup. I have had great ramen in restaurants and the mad scientist part is my trying to recreate the taste with simple things everyone has in the house. So as goofy as some of the things may seem they actually work. Really good ramen broth has a mouth feel that very good restaurants have perfected and that is really hard to recreate. It can be done if you want to spend a whole day making broth. Since I prefer simple ways, or maybe I am a bit lazy, I found a easy way to do it.

Ramen is something you can use what vegetables you like so play with what you use. What I used was my way of re-creating the depth of flavour that good ramen broth has. The vegetables are not fully cooked in the broth but because they are cut thin it is enough and each one adds to the flavour of the broth. The one thing that is a total must is that the broth has to be rapidly boiling when you pour it into the bowls. Very best part for me is that cooking the chicken in the broth flavours the chicken which is a great thing. This is for 2 bowls of ramen so everything is split equally between the 2 bowls.

8 chicken tenders cut in pieces

2 packages of oriental flavour ramen noodles

1 carrot cut in ribbons with a vegetable peeler

1 and 1/2 cups thinly sliced celery

12 celery leaves

4 green onions chopped

1 and 1/2 cups broccoli florets cut small

4 mushrooms sliced

10 basil leaves torn

1/4 cup flat leaf parsley

2 hard boiled eggs

1/4 teaspoon pepper

1/2 teaspoon butter

1/2 teaspoon bacon fat ( you can use the fat from turkey or beef bacon )

3 and 1/2 cups chicken broth

1 and 1/2 cups water

2 teaspoons soy sauce

1 teaspoon dry sherry

pinch of ginger

Put the chicken broth, water, soy sauce, sherry, ginger, and the flavour packets from the ramen noodles in a pot and bring to a boil. Add the chicken tenders and boil for 5 minutes. Put the bacon fat, butter, celery leaves, basil, green onions, and parsley in serving bowls. When chicken is cooked remove with a slotted spoon and place in the bowls. Add the mushrooms to the broth and cook for 1 and 1/2 minutes and then transfer to the bowls. Add the rest of the vegetables and cook for 30 seconds and transfer to the bowls. Add the ramen noodles and cook for 3 minutes and then add the the bowls. Pour the boiling broth over everything and top with the hard boiled eggs.

About Graham Stewart

This is me on a bad day.
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3 Responses to My Could Be Chicken Ramen

  1. I’ve been looking at a packet of Ramen Leo bought some time ago, wondering what to fo with it. Now i know!

  2. Unknown in our household

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