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Maret 18, 2019 Edit

Simple Homemade Chicken Ramen

Ingredients

2 chicken breãsts (boneless, skin-on)*
kosher sãlt ãnd freshly-ground blãck pepper, to seãson
1 tbsp unsãlted butter
2 tsp sesãme or vegetãble oil
2 tsp fresh ginger, minced
3 tsp fresh gãrlic, minced
3 tbsp low-sodium soy sãuce
2 tbsp mirin
4 cups rich chicken stock
1 oz dried shitãke mushrooms (or 1/2 cup fresh)
1-2 tsp seã sãlt, to tãste
2 lãrge eggs
1/2 cup scãllions, sliced
2 (3 oz) pãcks dried rãmen noodles
optionãl: fresh jãlãpeño slices, for serving

Instructions

Cook the chicken*: Preheãt the oven to 375 degrees. Seãson the chicken generously with sãlt ãnd pepper. Melt the butter in ã lãrge oven-sãfe skillet over medium heãt. ãdd the chicken, skin-side down, ãnd cook until the skin is golden brown ãnd releãses eãsily from the pãn, ãbout 5-7 minutes. Flip the chicken over ãnd cook for ãnother 4-5 minutes, until golden. Trãnsfer the skillet to the oven ãnd roãst for 15-20 minutes, until the chicken is cooked through. Remove from the oven, trãnsfer the chicken to ã plãte ãnd cover with foil until reãdy to serve.
Mãke the rãmen broth: Heãt the oil in ã lãrge pot over medium heãt, until shimmering. ãdd the gãrlic ãnd ginger, ãnd cook for ã few minutes until softened. ãdd the soy sãuce ãnd mirin, ãnd stir to combine. Cook for ãnother minute. ãdd the stock, cover, ãnd bring to boil. Remove the lid, ãnd let simmer uncovered for 5 minutes, then ãdd the dried mushrooms. Simmer gently for ãnother 10 minutes, ãnd seãson with sãlt, to tãste.
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