How to Make Chicken Chilli Ramen
A delicious main meal with a fusion of tender chicken, Japanese noodles and crunchy vegetables.
Serves 2
[edit] Ingredients
- 2 1/8 pint (1 liter) chicken broth
- 3 tablespoons peanut oil
- 1 1/3 ounces (40 ml) rice wine
- 3 shallots (sliced)
- 2 garlic cloves (crushed)
- 1 carrot (chopped)
- 2 centimeters ginger (chopped)
- 1 green chilli (chopped)
- 2 tablespoons soy sauce
- 2 packages of instant ramen noodles
- 1 chicken breast
- Handful of coriander sprigs
- 1/2 spring onion (peeled and sliced)
- 1/4 red pepper (sliced)
- 1 tablespoon chilli oil
- Few slices of cucumber
- Salt and pepper
[edit] Steps
- Heat the peanut oil in a heated saucepan. Add the shallots, ginger, garlic, carrots, and chilli and stir gently.
- Wait until the vegetables have slightly softened. Then add the soy sauce, rice wine, and broth. Season the mixture with salt and pepper. Stir everything together and let it simmer slowly for about 15 to 20 minutes.
- Use a strainer/sieve and separate the broth from the solids in another pan. Discard the solids and place the new pan with the broth back on the heat.
- Submerge the chicken breast fully in the heated broth. Poach the chicken and simmer for 7 minutes.
- Be careful as a strong boil will make the chicken tough and dry; try to achieve a slow simmer so that the chicken gets tender and moist.
- Remove the chicken from the broth and place it on a side tray. Pour the ramen noodles into the broth for about 2 to 3 minutes. Be aware and don't let the noodles overcook.
- Serve the noodles and broth in bowls. Cut the chicken into slices (against the grain) and place a few chicken slices in the bowls. Garnish the bowls with cucumber, red pepper, spring onions, and coriander. Top everything with chilli oil.
