Chicken Ramen
Chicken Ramen – gluten free, lactose & dairy free, spicy free. After a long time, I am back with a simple and delicious recipe. Ramen is just what we need for the cold nights we've been having for the past few months. I enjoy the moments eating the hot soup (Ramen) with chicken and noodles, with my partner George. Using chopsticks and spoon we slurp the noodles :p As they say in Japan and China, slurping our noodles loudly is considered to be a compliment to the cook as well as a evidence of appreciation for the meal.Being in a playful mood, I decided to create a video that shows the entire cooking process as well as the food styling 🙂
Ingredients
Instructions
- Grill the chicken breast for 25' at 180°C. Take it out of the oven and let it cool. Then cut it into slices and set it aside.
- Cut the ginger and spring onion into slices.Carrot – with a peeler we create thin strips.
- Mix 700ml chicken stock, 4 tbsp soy sauce, 1 tbsp. honey, a sliced thumb-sized piece of ginger, one onion cut in 4 pieces, bring to the boil and then add 1 tbsp. garlic powder.* Then reduce the heat and simmer for 5 mins.
- Taste the stock – add 1 tsp honey or/and a little more soy sauce to make it sweeter or saltier to your liking.
- Cook 375g rice noodles following the pack instructions, then drain and set aside.
- Stir fry the sliced chicken in 1-2 tsp olive oil until just starting to brown, then set aside.
- Strain the stock into a clean pan, then bring to the boil for 2'.
Serving – Food styling
- Use a Ramen bowl or sthm similar: Place the noodles on the one edge of the bowl. Place the chicken next to it and the carrot slices next to it. Put the spring onion in the middle.
- Pour the broth slowly into the bowl.
- Use Chopsticks and spoon: and enjoy your meal! 😛
Notes
*In the recipe (in the stock) I haven’t put any spices as they don’t adapt with my dietary preferences. However, anyone who wishes can add: chili, black pepper, Chinese five spice.