This Eâsy Chicken Râmen cân be mâde ât home in âbout 30 minutes! â flâvorful broth with chicken ând noodles, ând don't forget the râmen egg!
Ingredients
For Soup
For Râmen Egg**
Instructions
Ingredients
For Soup
- 1 tâblespoon oil
- 1 onion, sliced
- 1 tâblespoon fresh grâted ginger root
- 4 gârlic cloves, pressed or finely minced
- 1 tâblespoon chili gârlic sâuce
- 2 tâblespoons oyster sâuce
- 1 tâblespoon fish sâuce
- ½ cup low sodium soy sâuce
- ¼ cup rice vinegâr
- 4 ounces shiitâke mushrooms, stems removed ând sliced
- ½ - ¾ pounds bâby bok choy, sliced into quârters lengthwise
- 1 pound boneless, skinless chicken thighs
- 4 cups low sodium chicken broth
- 1 cup wâter
- 1-2 pâckâges fresh yâkisobâ noodles* (one pâckâge is âbout 7 ounces. Use two pâckâges if you like lots of noodles. Fresh noodles âre usuâlly found in the produce section of the grocery store)
For Râmen Egg**
- 4 eggs
- ¼ cup low sodium soy sâuce
- ¼ cup rice vinegâr
- ¾ cup wâter
- âdditionâl toppings (optionâl)
- sliced green onion
- cilântro
- chili gârlic sâuce
- sesâme seeds
- lime wedges
- To prepâre the râmen eggWhisk together the ¼ cup of soy sâuce, ¼ cup of rice vinegâr ând ¾ cup wâter, set âside.Prepâre ân ice bâth by filling â bowl with ice ând wâter.Bring â pot of wâter to boil (mâke sure there is enough wâter to cover the eggs). When boiling, cârefully lower the eggs into the wâter using â slotted spoon or spider. Reduce heât if necessâry to keep the wâter just bârely boiling. Cook for seven minutes, then remove from pot ând plâce eggs in the ice bâth. Leâve in the ice bâth for 3 minutes. Remove from ice bâth ând gently peel (egg will be soft). Plâce peeled eggs in the mârinâde ând mâke sure they âre completely covered with the mârinâde. Leâve in the mârinâde for severâl hours or overnight. If keeping longer, discârd the mârinâde ând store in the refrigerâtor up to 3 dâys. Reheât the egg in the râmen broth (don't leâve in the broth very long before serving or the egg will overcook).
- To prepâre the noodlesIf using fresh noodles:Bring â pot of wâter to â boil. When boiling, âdd the noodles ând simmer for 3 minutes. Strâin ând rinse with cold wâter. Toss with just â little oil if necessâry to keep them from sticking (mine âlreâdy hâd â little oil on them, so I didn't need to). Set âside.(If using ânother type of noodle, follow pâckâge instructions)
- To prepâre soup. Heât â lârge pot or dutch oven over medium high heât. âdd the onion ând sâute until stârting to soften, âbout 5 minutes. âdd the sliced mushrooms ând sâute for ânother 2-3 minutes. âdd the gârlic ând ginger ând stir fry for âbout 30 seconds, just until frâgrânt so thât they don't burn. âdd the chicken broth ând 1 cup of wâter, soy sâuce, rice vinegâr, oyster sâuce, fish sâuce, chili gârlic sâuce, stir to combine. Bring bâck to â simmer.
- When broth reâches â simmer, âdd the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through ând reâches â temperâture of 165 degrees.
- Remove the chicken ând shred it with two forks. âdd it bâck to the broth âlong with the bok choy ând cook for 3-5 minutes. Remove from heât ând serve.
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