Chicken Ramen with Soy glazed Chicken Thighs

Chicken Ramen with Sweetcorn, Bamboo Shoots, Soy Glazed Chicken Thigh, Boiled Egg, Scallion, Nori, and Chilli Crisp

Growing up watching Naruto I always wanted to try real ramen, and having done my fair share of eating it over the last number of years, I think this might be my favourite weeknight recipe. Quick and easy once the prep work is done, its a hugely popular option for when my Girlfriend and I are in the mood for something comforting.

Ramen Broth:

• 1kg Chicken Wings, broken down

• 2” piece of ginger sliced

• 1 shallot, quartered and peeled

• 5” piece of Kombu

• 1 tbsp Chicken Powder

• 4 dried shiitake mushrooms

• 5 scallions, quartered

Method:

Sear Chicken Wings until golden brown, add the rest of the ingredients and cover with cold water.

Bring to a simmer.

Remove Kombu after 1 hour.

Simmer for 2 more hours, strain, let cool completely.

Tare:

• 500ml Soy Sauce

• 2” piece Kombu

• 1/ 4 cup mirin

• 1/4 cup katsuoboshi

Method:

Steep Kombu in Soy Sauce and Mirin overnight in the fridge.

Add to a pot and simmer for 5 minutes.

Remove Kombu and add Katsuoboshi, simmer for another 5 minutes and strain into a bottle for use.

Soy Glazed Chicken Thigh:

• 75ml Soy Sauce

• 20g Brown Sugar

• 20ml Mirin

• 20ml Sake

• 30ml Rice Vinegar

• 2 Chicken Thighs

• 5g Five Spice Paste

Method:

Mix everything together and let marinate for 1 hour.

Sear the chicken, and let caramelise on the outside, basting with the remaining marinate.

Assembly:

Heat a portion of broth, and add 1 tablespoon of Tare to the bowl.

Cook the noodles as per instructions.

Boil egg, and prepare the remaining toppings.

Lay the noodles into the bowl and pour broth over the noodles.

Top with the chicken, nori, egg, sweetcorn, bamboo shoots, and scallions and drizzle some chilli crisp over for a little heat.