Chicken Ramen
Eat Well to Stay Well this Winter, with a quick and easy Chicken Ramen dish - sent in by Martin & Jane. Ingredients
Method
1 tbsp of sesame oil 1 tbsp of fresh ginger, grated 1 tbsp of garlic, grated 1 litre of good quality hot chicken stock 1 handful fresh spinach 2 tsp soya sauce 2 tsp mirin 180 g or 2 servings of noodles, cooked as per packet instructions 2 chicken fillets, pan fried and thinly sliced 4-5 large leaves of pak choi sliced from top bottom and tossed in a hot pan for a minute or two ( you don’t want to over cook them) 2 eggs Chopped fresh red chilli Chopped fresh coriander Salt to season and Japanese Chilli Pepper (Nanami Togarashi)
Heat a large saucepan over a medium/low heat, add the oil, ginger and garlic, stir for a minute taking care not to let either burn. Pour in the hot chicken stock, soya sauce and mirin then simmer for 10-15 mins. While the broth is simmering bring a pan of water to the boil, you should have just enough water to cover an egg. Place the two eggs in the pan and cook for 7 mins for soft and 8 for a little firmer. Place them into a bowl of iced water for around 5 minutes to cool them and stop them cooking so you can easily peel them. If your noodles are cold reheat them by placing them in a colander and pouring boiling water over them, then place them in a bowl, pour ladles of the broth over then arrange the chicken, spinach, pak choi and the egg sliced in half. Garnish with the fresh red chilli, coriander and a good sprinkle of Japenese chilli pepper or use sriracha if you have it. And enjoy hot nourishing Chicken ramen!
Send your original recipes to info@wokinghamlocal.co.uk WOKINGHAM LOCAL • JAN / FEB 2022
39
