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chilli chicken ramen
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By Ken Yamada
“Chilli chicken ramen is one of our best-selling dishes and you’ll see why when you taste it. There is something so comforting about the subtle but wholesome umami broth, while the slow-cooked chicken tossed in chilli oil adds a big flavour punch.”
150ml Cook’s Ingredients dashi
10g sea salt
1 tsp sake
1 tsp soy sauce
1 tsp mirin
1 tsp rice vinegar
160ml soy sauce
1 whole salad onion
5g sea salt
1.5kg whole free-range chicken
50g fresh root ginger, roughly chopped
4 salad onions, roughly chopped
1 garlic clove, roughly chopped
60ml sesame oil
140ml vegetable oil
3 garlic cloves, finely chopped
3 red chillies, finely chopped
1 salad onion, trimmed and finely chopped
½ small onion, finely chopped (about 30g)
10g Cooks’ Ingredients Shichimi Togarashi
2 tsp sugar
1 tsp sea salt
20ml soy sauce
25g white miso
200g pack mange tout
6 nests fine egg noodles
3 salad onions, sliced
1. Put the dashi in a pan, bring to the boil, then simmer until reduced by ½. Scoop out 2 tbsp (30ml) and set aside in another saucepan. Add the remaining base ingredients to the first pan and return to the heat. Stir until the salt has dissolved, pour into a small container, leave to cool, then chill.
2. Add all the marinated egg ingredients, apart from the eggs, to the pan with the 2 tbsp reserved dashi reduction; add 350ml water. Heat gently until the sugar and salt have dissolved (don’t let it boil), then allow to cool to room temperature. Meanwhile, bring a large pan of water to the boil, gently lower in the eggs and cook for 6½ minutes. Transfer to a bowl of cold water, then, when cool enough to handle, peel the eggs and put them in the marinade. Cover with kitchen paper and leave to marinate in the fridge for 24 hours.
3. To make the stock, put the chicken in a deep, heavy-based saucepan in which it will fit easily. Cover the chicken with cold water. Add the remaining stock ingredients, slowly bring to the boil, then turn the heat down so the bubbles come up very slowly. Gently poach for 3 hours, uncovered, skimming and discarding any foam.
4. Put the chilli oil ingredients in a small, heavy-based pan over a low heat. Add a sugar thermometer and slowly bring up to 130˚C – this will take 10-15 minutes (be careful not to burn the garlic and onions). Take off the heat. Meanwhile, mix all the paste ingredients in a bowl until smooth. When the oil has cooled to 120˚C (about 1 minute), carefully tip the paste into the oil. Mix until incorporated (about 5 minutes). Allow to cool then transfer to a sterilised jam jar.
5. Once the chicken is cooked with the juices running clear and no pink meat remaining, take off the heat and let it cool slightly before lifting onto a board. When cool enough to handle, pull the meat off the bones and shred into bite-sized pieces, discarding the skin and bones. Pass the stock through a sieve into a bowl, discarding the vegetables.
6. To finish, bring a pan of water to the boil and cook the mange tout for 1-2 minutes, then lift out with a slotted spoon and set aside to drain. Cook the noodles in the same pan, according to the pack instructions. Mix the shredded chicken with 6 tbsp sediment from the chilli oil. Cut the marinated eggs in half. To assemble, put 2 tsp base in each bowl then pour over about 350ml hot chicken stock. Add the noodles, then top with the chilli chicken, egg and mange tout. Scatter over the salad onions and drizzle over ½-1 tsp chilli oil. And slurp!
Typical values per serving:
This recipe was first published in November 2020.