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Cuisine: Japanese

Chicken Ramen

By: Kimberley Blackett

Ingredients

  • 1 egg
  • 1/4 cup Lee Kum Kee soy sauce
  • 1/4 cup Obento mirin seasoning
  • 1/4 cup Obento rice wine vinegar
  • 1 teaspoon sugar
  • 6 cups water with chicken stock
  • Shallots
  • Garlic cloves
  • 1/8 teaspoon minced ginger
  • 225g Valcom Bamboo shoot slices
  • 2 packets of 2 minute noodles
  • 1/2 cup Lee Kum Kee Soy sauce
  • 1/2 cup Obento Mirin seasoning
  • 1/4 cup Obento rice wine vinegar
  • 1/4 cup brown sugar
  • 300 grams chicken breast or thigh
  • 125g corn kernnels
  • Crispy onions

Method

  1. This recipe makes 2 bowls of ramenTo make your boiled egg marinade, mix together 1/4 cup Lee Kum Kee Soy sauce1/4 cup Obento Mirin seasoning1/4 cup Obento rice wine vinegar1 teaspoon of sugarBoil the egg for 7 minutes, and then put it in an ice bath to stop cooking. once cooled, peel and place into egg marinade in a plastic bag in the fridge. (this needs to be left overnight for best results, so remember to make this the day before)
  2. Make your broth by adding to a large pot on the stove;6 cups of water with chicken stockA handful of roughly chopped shallots6 cloves of garlic1/8 teaspoon of minced gingerBring to a boil
  3. While the broth is cooking, make your ramen sauce baseadd to a small pot on the stove;1/2 cup Lee Kum Kee soy sauce1/2 cup Obento mirin seasoning1/4 cup Obento rice wine vinegar 1/4 cup brown sugar(option, add some garlic cloves if you want more garlic)Simmer sauce down to reduce by at least half
  4. Cook your chicken in a pan until meat has cooked right throughwhile the chicken is cooking, add to your broth;2 packets of 2 minute noodles,225g tin of Valcom bamboo shoots125g corn kernnels
  5. To plate up, use a ramen bowl, or just a large bowl if you don't have one.add 2 tablespoons of the tori to the bowl.using a ladle, add a generous amount of broth to the bowl (make sure you scoop out some bamboo shoots and corn)using tongs, grab half the amount of noodles from the broth pot and place into the bowl.slice your chicken and place into bowl.cut your egg in half and add to the bowl.garnish with some more chopped shallots and dried onionItadakimasu!

Product used in recipe

  • LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
  • VALCOM - VALCOM BAMBOO SHOOT SLICES
  • OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
  • OBENTO - OBENTO SAUCE - MIRIN SEASONING
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