Week 35 - Chicken Ramen

The Recipe
(Serves 1)
1 chicken piece (I used "chicken steak" which was skin-on, boneless chicken - that worked really well)
Salt and pepper, to season
1tbsp olive oil
~1 tsp ginger
1 garlic clove, minced
1.75 tbsp soy sauce
1/2 tbsp white wine
1/2 tsp sugar
1 tsp sesame oil
2 oz mushrooms, sliced
More salt, to taste
1 large egg
2 spring oniones, sliced
1 pack ramen noodles
2 cups chicken stock.
Fresh jalapeno slices, for serving (optional)

Season the chicken with salt and pepper on both sides. In a medium pan, heat olive oil until hot. Add the chicken, skin side down; loosely cover with foil. Place a medium, heavy pot on the foil to press the chicken down; fill the pot with water. Cook, occasionally pressing the pot down, 10 to 12 minutes, or until the chicken skin is crispy and browned. Remove the pot. Flip the chicken and cook 3 to 5 minutes, or until cooked through. Transfer to a serving dish, leaving any browned bits (or fond) in the pan. Add the garlic, spring onion and half the ginger. Cook until fragrant. Add mushrooms, season with salt and pepper. Cook 2-3 minutes or until the mushrooms are soft. Remove from heat and set aside.

Meanwhile, heat the chicken stock to boiling. Reduce heat to low and whisk in the soy sauce, white wine, sugar, sesame oil and half the ginger. Remove from heat and set aside.

Make the soft-boiled eggs - reserving the water afterwards. When the eggs finish cooking, add the ramen noodles to the boiling water. Cool for 2-3 minutes then drain and move the noodles to a large bowl. Slice chicken and put on top. Add ramen broth and top with the cooked onion/mushrooms. Serve with jalapeno and the soft boiled egg.


The Verdict
This was a LOT of work, but worth it. At one point I had 3 pots and a pan going all at once!! Could probably have optimized a bit, but ah well. I was a huge fan of this way of cooking the chicken. The skin got SO crisp and yummy! Definitely something I could see myself making again, if I want to pamper myself.

However, it does NOT do well as leftovers. I made twice the amount listed above, to have the rest for lunch the next day, and even though I waited to assemble the ramen bowls until just before serving, few of the things reheated well. So make only what you expect to eat.