Chicken Ramen

Recipe No.: W-28

InternationalJapanese100 minServes 4

Ramen is a Japanese dish of Chinese origin combining alkaline wheat noodles with a hot broth, most often flavoured with soy sauce or miso. According to Wikipedia its roots go back to Yokohama's Chinatown in the late 19th century, and it only became popular nationwide in Japan after World War II. Here it is made with chicken broth in place of the pork used in some versions.

Origin of the dish: Japan — It has Chinese roots and historians differ on when it appeared

Ingredients for Chicken Ramen

• For the broth
• 1 kgchicken wings or carcasses
• 2 litreswater, 1 onion, halved, a 5 cm piece of ginger and 4 garlic cloves
• For the seasoning (tare)
• 4 tbspsoy sauce (halal-certified)
• 1 tbsprice vinegar, 1 tsp sugar and 2 tsp sesame oil
• To serve
• 400 gfresh ramen noodles (or 300 g dried)
• 2poached chicken breasts (from the broth), sliced
• 4eggs boiled 6½ minutes, halved
• Chopped green onions, sweetcorn, nori and bamboo shoots (menma) as desired

Method

1. Put the chicken, water, onion, ginger and garlic in a pot, bring to a boil and skim, then simmer for an hour (adding two chicken breasts after 30 minutes).
2. Strain the broth, remove the breasts and slice once cool; keep the broth hot and salt it to taste.
3. Mix the soy, vinegar, sugar and sesame oil and divide among 4 bowls.
4. Boil the noodles in plenty of water per the package (2 to 4 minutes) and drain well.
5. Pour about 400 ml hot broth into each bowl and stir, add the noodles then the chicken, egg, corn, green onion and nori and serve immediately.

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